Mexican Lasagna

Mexican Lasagna Cuisine Nie

1 c fresh cilantro leaves 8 (6-inch) corn tortillas

4 scallions, coarsely chopped 1 (15.5 oz) pinto beans, drained and rinsed

Coarse salt and ground pepper 1 cup prepared salsa (mild or medium)

10 ounces fresh baby spinach 8 ounces pepper jack cheese, grated 2 cups

Nonstick cooking spray

Preheat oven to 425 degrees. In a food processor, combine cilantro scallions, 1 teaspoon salt, and ¼ teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped. Coat and 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.