Ingredients:
1 cup fresh cilantro leaves
4 scallions, coarsely chopped
1 dash salt and pepper
10 ounces baby spinach leaves
nonstick cooking spray
8 (6 inch) corn tortillas
1 (15 1/2 ounce) cans pinto beans, drained and rinsed
1 cup salsa ( mild or medium)
8 ounces monterey jack pepper cheese, grated ( about 2 cups)
Directions:
1. Preheat oven to 425F. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
Servings: 4
Time preparation: 20 min.
Time total: 100 min.