Ingredients Jump to Instructions ↓

  1. 4-10 inch flour tortillas Olive oil cooking spray

  2. 8 oz can spanish style tomato sauce

  3. 1-2 canned chipotle peppers in adobo(not the whole can,just 1 or 2)

  4. 1-10 oz box chopped spinach,thawed,squeezed dry

  5. 1-15 1/2 oz can corn,drained

  6. 1-15 1/2 oz can garbanzo beans,drained and slightly mashed with a fork

  7. 4 oz. crumbled feta cheese

  8. 1/2 cup chopped red onion

  9. 4 scallions,chopped

  10. 1/4 cup chopped fresh cilantro

  11. 1/4 teaspoon ground cumin

  12. 1/4 teaspoon garlic powder grated zest from

  13. 1 lemon ( 1 teaspoon)

  14. 1/4 teaspoon kosher salt

  15. 1/4 teaspoon fresh ground black pepper

  16. 12 oz. shredded cheddar cheese Sour cream and hot sauce for serving.

Instructions Jump to Ingredients ↑

  1. Cut tortillas into even sized rounds using the bottom of a 9 inch spring form pan as a guide. Return bottom to spring form pan and clasp shut. Spray inside with olive oil cooking spray.

  2. In a medium bowl,combine thawed well drained spinach,corn,mashed garbanzos,feta,red onion,scallions,cilantro,cumin,garlic powder,lemon zest,salt and pepper. Set aside.

  3. In a blender,combine spanish tomato sauce and 1 or 2 chipotles in adobo(to taste) and puree until smooth. Set aside. Preheat oven to 400 degrees with oven rack set in the middle of oven.

  4. To assemble,place 1 tortilla on bottom of spring form pan and spread a tablespoon or so of tomato/chipotle sauce evenly to edges of tortilla.

  5. Top with 1/4 of the spinach/corn mixture.

  6. Top with 1/4 of the shredded cheddar.

  7. Repeat with remaining layers of tortillas,sauce,spinach/corn mixture and cheese. Bake 20-30 minutes until cheese on top is melted and slightly browned.

  8. Remove from oven and allow to cool 5 minutes before releasing from spring form pan.

  9. Cut into wedges and serve with sour cream and hot sauce if desired.


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