Heat the oven to 375 degrees.

Heat the oils in a large non-stick skillet, and saute the onion over medium heat for about 5 minutes. Add the diced bell pepper, garlic, and cumin, and saute for a few more minutes. Add the chopped chorizo, and corn and saute for a few minutes. Then add the chopped spinach and let it cook for about 4-5 minutes so that the spinach is very wilted but still bright green.

Spray a large, deep caserole dish with non-stick cooking spray. spread a thin layer of salsa on the bottom (about half a jar), and then evenly spread the refried black beans over the salsa.

Heat each tortilla on both sides in a hot skillet, just until soft and pliable. Put the tortilla on a plate, and spread about 1/3-1/2 cup filling on one side. Sprinkle cheese over the filling (we used an equal mixture of the Pepper Jack and the White Cheddar), and roll up tightly. Place each rolled tortilla seam side down on the layer of black beans.

Cover with all the rest of the salsa (the picture doesn't show it fully covered because we wanted you to still see the stuffed tortillas!)

Cover the casserole dish tightly with non-stick aluminium foil and back for about 20-25 minutes in a pre-heated 375 degree oven.

Remove the foil and sprinkle on the remaining cheese. Return the pan to the oven and cook for another 5-10 minutes.

Serve with sour cheam, quacamole, and more salsa!