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    You are in: Home / Recipes / Spinach and Corn Tortilla Bake Recipe
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    Spinach and Corn Tortilla Bake

    Average Rating:

    3 Total Reviews

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    • on June 20, 2007

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

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    • on July 03, 2006

      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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    • on October 30, 2005

      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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    Nutritional Facts for Spinach and Corn Tortilla Bake

    Serving Size: 1 (391 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 486.0
    Calories from Fat 203
    Total Fat 22.6 g
    Saturated Fat 13.0 g
    Cholesterol 58.1 mg
    Sodium 1173.6 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 11.6 g
    Sugars 5.7 g
    Protein 26.7 g


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