Grease a 13x9 baking dish. Preheat oven to 400 degrees.

In a large skillet over medium heat, add the spinach with around 1 tablespoon of water. Cover. Stir occasionally until the spinach has cooked down. Add a pinch of salt and stir. Remove from heat. Be sure to drain the excess water from the spinach. (I use a fine mesh colander for this step.)

In a large bowl, add the black beans. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, black pepper, and salt. Stir to combine.

Spread a fourth of the salsa on the bottom of the baking dish. Place 6 corn tortillas over the salsa. (The tortillas will overlap.) Add another fourth of the salsa over the tortillas. Add half of the spinach over the salsa. Add half of the seasoned black beans over the spinach. Add half of the pepper jack cheese over the beans. Layer 6 more tortillas over the cheese. add another fourth of the salsa. Evenly layer the remaining half of the spinach. Add the remaining half of the seasoned black beans. Layer the remaining pepper jack cheese. Top with the final 6 corn tortillas. Spread the last fourth of the salsa and spread over the tortillas. Sprinkle with the cheddar cheese.

Bake covered with foil for 30 minutes. Remove the foil and continue to bake uncovered for 15 minutes, or until the cheese on top is bubbly and slightly browned.

Allow the dish to set for 10 to 15 minutes before serving.

Serve topped with chopped cilantro and diced tomatoes if desired.

Enjoy!