Monday, November 10, 2008

Mexican Lasagna

• 1 cup cilantro, chopped
• 1 package (10oz) fresh spinach, chopped
• 1 medium onion, chopped
• ¼ tsp salt
• ¼ tsp pepper
• 8 corn tortillas (6 inch)
• 1 (15.5oz) can pinto beans, drained & rinsed
• 1 cup prepared salsa
• 8 oz Pepper Jack cheese, grated (about 2 cups)

Combine cilantro, spinach, onion, salt & pepper in food processor until coarsely chopped. If you don’t have a food processor, just give it a few extra chops with a knife.

Coat an 8x8 casserole dish with non-stick cooking spray. Lay 4 tortillas on the bottom of pan. They will overlap. Layer with ½ the beans, salsa, some spinach mixture, and cheese. Repeat the layers, starting with tortillas and ending with cheese. Press the layers together.

Cover dish with foil; place on a rimmed baking sheet to avoid spills in your oven. Bake until bubbling, approximately 25 to 30 minutes; remove foil and continue baking until golden, about 15 to 20 minutes. Cool 5 to 10 minutes before serving.

Delicious with sour cream or quacamole.

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