Spinach and Corn Tortilla Bake
- Reviews 3
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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