Southwestern Spinach Stew

• 6 vegetarian deli slices, such as Yves Veggie Cajun Chicken, cut into 4 strips each
• 2 14.5-oz. cans Mexican-recipe stewed tomatoes
• 3/4 cup frozen Mexican-style corn, thawed and drained
• 2 5-oz. bags baby spinach
• 1/2 cup shredded cheddar cheese

1. Coat large nonstick skillet with cooking spray, and heat over medium-high heat.
2. Add deli slices, and cook 2 minutes per side, or until browned.
3. Transfer to plate, and set aside.
4. Add tomatoes and liquid to skillet, and bring to a boil.
5. Simmer 5 minutes, or until liquid is reduced by half.
6. Add corn and cook 2 minutes, or until heated through.
7. Add spinach and cook 1 minute more, stirring constantly, or until spinach is just wilted.
8. Divide tomato-spinach mixture among 6 plates, and top with reserved deli slices and shredded cheese.

deli, tomatoes, corn, baby spinach, cheddar cheese

Taken from www.vegetariantimes.com/recipe/southwestern-spinach-stew/ (may not work)