Vegetarian Tacos

-2 cups cooked rice
-1 cup grated cheese ( I used light marble cheese)
-1 large can mixed beans (in water, NOT vinegar)
-1 large can red kidney or black beans
-1 cup semi-drained diced tomatoes
-1 small can niblest corn
-2 cups fresh chopped spinach
-1/2 tsp. salt
-1/2 tsp cumin
-1 tsp. chili powder
-chopped fresh cilantro to taste ( I used about 1/2 cup)
-1 Tbsp. oil
-1 onion, diced
-2 large cloves garlic, minced

-10 -12 tortilla shells (whole wheat is healthiest, I used original and garlic pesto)
- shredded cheese
-1 - 1 1/2 cups salsa
-optional: sliced black olives, sliced jarred jalepeno peppers

In a small frypan, cook the onion and garlic in the oil until the onion is tender.

Lightly spray or grease a couple 13x9 baking dishes.

In a large mixing bowl mix together with the onion and garlic the first 10 ingrediants. Place a good amount on a tortilla. Fold the side in and roll into a taco. Place in the baking dish. (Because I made them on the BIG side, I was only able to fit 6 tacos in each dish.)

Spread each dish of tacos with equal amount of salsa. Sprinkle with desired amount of shredded cheese. If desired sprinkle with black olives and/or jalapeno's.

Bake in a 350* oven for 30 minutes if the filling was room temperature. 40 - 45 minutes if the filling was made beforehand and stored in the fridge until assemly.

Serve with sour cream, more salsa and guacamole if desired.

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