Ingredients Jump to Instructions ↓

  1. 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

  2. 1 cup part-skim ricotta cheese

  3. 1 (16-ounce) can pinto beans, rinsed and drained

  4. 1 (15-ounce) can black beans, rinsed and drained

  5. 6 (5-inch) corn tortillas

  6. Cooking spray

  7. 2 cups refrigerated fresh salsa

  8. 1 (8-ounce) block 50% reduced-fat Cheddar cheese with jalapeño peppers, shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°.

  2. Combine spinach and ricotta cheese in a small bowl. In a separate bowl, combine beans.

  3. Cut 3 corn tortillas into pieces, and arrange in a solid layer to cover bottom of an 8-inch square baking dish coated with cooking spray. Top with half each of beans, salsa, spinach mixture, and cheese. Repeat layers with remaining ingredients.

  4. Cover and bake at 425° for 25 minutes; uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.


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