Tortilla Pie

An easy and delicious version of the classic "Mexican lasagna." For an extra flourish, alternate spinach tortillas with plain flour or multigrain ones. If you don't like spicy hot food, substitute a can of chopped green chilis for the sliced jalapeños. I like to use a hot chipotle salsa, but a mild one is fine. For a lighter version, use lowfat cheeses.

• Ready In: 55 mins
• Serves: 4-6
• Yields: 1 pie

Ingredients

• 7  tortillas
• 1  cup  cooked black beans (or red, pinto, etc.)
• 1  cup salsa
• 1  cup cooked rice
• 1  teaspoon salt
• 1⁄2 lb frozen chopped spinach
• 1⁄2 cup  jalapeno, sliced
• 1  cup corn kernel
• 1⁄2 cup  goat cheese
• 1⁄2 cup cream cheese
• 1  cup  enchilada sauce
• 2  cups cheddar cheese, grated (or Mexican mix)

Directions

1. Preheat oven to 350°.
2. In a small saucepan, combine beans, salsa, rice, and salt and heat through.
3. In another saucepan, thaw the frozen vegetables.
4. Add the goat cheese, cream cheese, and jalapeños to the vegetables and heat through.
5. Spray a Dutch oven or deep baking dish with oil spray.
6. Place one tortilla flat in bottom of baking dish, cover with 1/3 of the bean mixture, and top with 1/4 of the grated cheese.
7. Place another tortilla on top and cover with 1/3 of the spinach mixture.
8. Repeat, alternating fillings, until you have six layers. Top with the seventh tortilla.
9. Pour sauce over all and top with the remaining grated cheese.
10. Cover and bake for 30 minutes.
11. Remove cover and broil until cheese begins to brown.
12. Remove from oven; for best results, let stand for 5 minutes before slicing.