I served this Mexican-style lasagna to the extended family on one of our Destin vacations. Sometimes I use medium heat chipotle salsa and other times a milder regular salsa. The pepper jack cheese gives it a kick either way. We sometimes top it with a little sour cream. By Elizabeth Savoie Dronet
Ingredients
1 cup fresh cilantro leaves
4 green onions, coarsely chopped
1 tsp salt
1/4 tsp pepper
9-10 oz bag of fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
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)
foil
Method
- Preheat oven to 425°. 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). I cut them in half sometimes and face the cut sides out. 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. Serves 4-5.
Savoie Secrets: It's a Family Recipe 