everyday food magazine
*1c fresh cilantro leaves
*4 green onions, chopped
*salt and pepper
*10oz fresh baby spinach
*non-stick cooking spray
*8 corn tortillas (6 inch)
*1 can pinto beans
*1 cup salsa
*8oz pepper jack cheese, shredded
1. preheat oven to 425*. In a food processor, combin 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" square baking dish with cooking spray. lay 4 tortillas in bottom of dish (they will overlap). layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients ending with cheese.
3. cover dish with tinfoil; place on a rimmed baking sheet. bake until bubbling, 25-30 minutes; removefoil and continue baking till cheese is golden, 15-20 minutes more. cool 5-10 minutes before serving
servings: 4
prep time: 20 minutes
total time: 1 hour 20 minutes
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