Instructions

1. 1. Saute\' garlic, onion, rice, and turmeric in oil until onion is tender, stirring often.
2. 2. Add broth and mix well; simmer, covered, until liquid is absorbed (about 15 min for white rice; 40 min for brown rice). Remove from heat, let stand 5 minutes, and fluff with fork.
3. 3. While rice cooks, heat 1 T oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together.
4. 4. Mix black beans and chili powder in a bowl. Layer ingredients in a 2 quart casserole dish as follows: 1/2 spinach, all the rice, all the beans, remaining spinach.
5. 5. Sprinkle 1 C cheese on top. Cover and bake in a preheated oven at 375F until sizzling, 45 minutes. Or heat in microwave about 10 minutes and let stand for 5 minutes. Serve by spooning into warm flour tortillas and garnish with all the fixins: salsa, sour cream, etc. (Here\'s where I again differed. I realized that the Swiss Chard had cooked down too much to really make two layers that would be even across the pie plate, so I just put the Swiss Chard on the bottom, then the rice layer. I heated the beans in the microwave--forgive me--then added the cheese on top and zapped it for another minute).