Heat olive oil in sauce pan, add spinach, and sauté.
Coat 9"x13" casserole dish with olive oil spray, and layer bottom of dish with 1/3 of salsa.
Layer six tortilla shells over the salsa, then spread another even layer of salsa (use another 1/3), followed by the spinach.
Mix black beans with Mexican chili powder, then cover the spinach with the black beans.
Cover black beans with goat cheese, then add the remaining (six) tortilla shells.
Spread remaining salsa on the tortillas, and cover with shredded cheese.
To freeze, cover with plastic wrap and lid, and store in freezer. To bake, thaw in refridgerator. Remove plastic wrap, place cover (e.g., foil) on dish, and bake at 400°F for approximately 20 minutes. At 20-minute point, remove cover, and bake for another 15 mintues (or until casserole is hot and cheese is light brown and bubbling).
To prepare without freezing, cover dish with foil and bake at 400°F for approximately 20 minutes. At 20-minute point, remove foil and bake for another 15 minutes (or until casserole is hot and cheese is light brown and bubbling).
