3 Tbsp. Country Crock® Calcium plus Vitamin D, divided
6 (6-in. ea.) fajita size flour tortillas
1 small onion, finely chopped
1 can (16 oz.) cannellini beans or white kidney beans, rinsed and drained
1 bag (10 oz.) baby spinach leaves
3/4 cup pasta sauce
1 1/2 cups shredded mozzarella cheese
Preheat oven to 350°. Evenly spread 2 tablespoons Country Crock® Calcium plus Vitamin D on one side of each tortilla. Bake on cookie sheet, spread side down, 5 minutes or until crisply toasted; cool slightly.
Meanwhile, melt remaining 1 tablespoon Spread in 12-inch skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Stir in beans and continue cooking until heated through. Add spinach and cook 1 minute or until wilted.
Top Spread-side of each tortilla with about 2 tablespoons sauce. Evenly top with spinach mixture, then sprinkle with cheese. Bake 5 minutes or until cheese is melted.