2 tsp. canola oil 1/4 cup thinly sliced onion 1 jalapeño pepper, seeded and cut in thin rounds 1 bunch spinach, stemmed, with leaves cut in 1” ribbons, or one package (10 oz.) frozen chopped spinach, defrosted and squeezed dry 1/2 cup white corn kernels, fresh or frozen Two 10” whole-wheat tortillas Cooking spray (or 

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