Ingredients
1cupfresh cilantro leaves
4scallions
coarse salt and ground pepper
10ozfresh baby spinach
nonstick cooking spray
8corntortillas
1pinto beans
1cupsalsa,(mild or medium), prepared
8ozpepper jack cheese
Preparation
Preheat oven to 425 degrees F. In a food processor, combine cilantro, scallions, salt, and pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
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.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling for 25 to 30 minutes; remove foil, and continue baking until golden for 15 to 20 minutes more.
Cool 5 to 10 minutes before serving.
