Prep 20 mins
Cook 1 hr
This casserole is like baking large nachos topped with cilantro, spinach, beans and cheese, spiced with your favorite salsa.
- 1 cup fresh cilantro leaves
- 4 scallions, chopped
- salt and pepper
- 10 ounces fresh Baby Spinach
- 4 (12 inch) corn tortillas
- 2 cups kidney beans or 2 cups pinto beans or 2 cups black beans, cooked
- 1 cup prepared salsa
- 8 ounces monterey jack pepper cheese
- 1 tablespoon butter or 1 tablespoon oil
- Preheat the oven to 425°F.
- In a food processor, combine cilantro, scallions, salt and pepper with as much spinach as will fit.
- Pulse, adding the rest of the spinach in batches, until all is coarsely chopped.
- Coat an 8-9 inch square baking dish with butter or oil.
- Lay 4 tortillas in the bottom of dish, overlapping 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, 25-30 minutes.
- Remove foil, and continue baking until golden, 15-20 minutes more.
- Cool for 10 minutes before serving.
This is really good. I used wheat tortillas. I love this dish because it was quick and easy to make.
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.
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.