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This is really good. I used wheat tortillas. I love this dish because it was quick and easy to make.

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craftymama June 20, 2007

Definitely a keeper! I omitted the cilantro (not a big fan), added a second layer of tortillas (I had the 6 inch kind so I used 8 in all), and halved the cooking time by baking it at 450. This is one of those rare recipes that tastes delicious, is easy to make and is good for you.

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Literary Mom July 03, 2006

I tagged this recipe in Zaar Tag, then found my food processor was broken, so I used my mini-processor on the cilantro and scallions, then just chopped the spinach by hand. For beans, I used canned kidney beans, drained and rinsed. Instead of 1 Tbs oil or butter, I coated a nonstick pan with nonstick cooking spray. This meal was very easy to put together and took much less time than the instructions indicate. Preparation didn't take me much more than 5 minutes and I only cooked it about 30 minutes total (20 covered & 10 uncovered). So even taking into account 10 minutes cooling time, it only came to about 45-50 minutes total. The dish came out very well, a tasty, handy way to get my leafy green requirements attended to.

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echo echo October 30, 2005
Spinach and Corn Tortilla Bake