Mexican-Style Lasagna

By ClaudiaJan

Ingredients

• 1 cup fresh cilantro leaves
• 4 scallions coarsely, chopped
• Coarse salt and ground pepper
• 10 ounces fresh baby spinach
• Nonstick cooking spray
• 8 (6-inch) corn tortillas
• 1 can (15.5 ounces) pinto beans, drained and rinsed
• 1 cup prepared salsa (mild or medium)
• 8 ounces pepper Jack cheese, grated (about 2 cups)

Details

Servings 4
Preparation time 20mins
Cooking time 80mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 425 degrees. 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.

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.

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.