Beans and Greens Tacos

This made enough for 2 hungry adults and one toddler with a decent appetite. We ate it with a big green salad.

1 15-ounce can pinto beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon ground New Mexico chile powder (or more to taste)
Salt and pepper
A few teaspoons extra-virgin olive oil, divided
Half a medium red onion, sliced into thin strips
2 cloves garlic, minced or pressed
1 large bunch spinach (mine was about 3/4 lb.), washed, stemmed and coarsely chopped
Grated Monterey jack cheese (however much you want- we used about 3 ounces)
Corn tortillas (again, however many you want- we had 7 tacos between the 3 of us)

Warm the corn tortillas. I wrapped a stack in foil and placed them in a warm oven to heat while I prepared the other ingredients.

In a small saucepan, combine the pinto beans, cumin, chile powder, a sprinkling of salt, and a few tablespoons of water. Bring to a simmer; reduce heat to simmer gently for a few minutes to blend the flavors.

In a large skillet, heat the olive oil over medium-high heat. Add the red onion and season with salt and pepper. Saute until softened and just beginning to brown. Remove from skillet.

Add the remaining oil to the skillet. Add the garlic and saute for about 30 seconds, til fragrant. Add the spinach and toss with tongs til wilted. Season with salt and pepper to taste.

Place each prepared ingredient (beans, onions, spinach, cheese) in its own small bowl and allow diners to assemble their own tacos.