Roasted Veggie Taco Skillet

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1 tablespoon olive oil

2 garlic cloves, minced 

3 scallions, thinly sliced, dark green parts kept separate

One 4.5-ounce can mild green chiles 

1 tablespoon chili powder 

1 1/2 cups chopped leftover roasted veggies 

One 15-ounce can black beans, drained and rinsed 

1 cup frozen spinach 

1/2 cup frozen corn 

Kosher salt and freshly ground black pepper 

1/2 cup jarred salsa 

1 cup shredded Cheddar

Optional garnish: fresh cilantro, sour cream or yogurt, salsa, hot sauce 

Tortillas, warmed, for serving