Ingredients Jump to Instructions ↓

  1. 1 cup fresh cilantro leaves

  2. 4 scallions coarsely, chopped

  3. Coarse salt and ground pepper

  4. 10 ounces fresh baby spinach

  5. Nonstick cooking spray

  6. 8 (6-inch) corn tortillas

  7. 1 can (15 1/2 ounces) pinto beans, drained and rinsed

  8. 1 cup prepared salsa (mild or medium)

  9. 8 ounces pepper Jack cheese, grated (about 2 cups)

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 425 degrees (375 degrees if using disposable nonstick bakeware; increase baking time to 35 - 40 minutes). 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.

  2. 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.

  3. 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.


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