 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
This is a great, hearty wheat-free recipe from the folks at Everyday Food. Ingredients:
1 cup fresh cilantro leaves |
4 scallions, coarsely chopped |
1 dash salt and pepper |
10 ounces baby spinach leaves |
nonstick cooking spray |
8 (6 inch) corn tortillas |
1 (15 1/2 ounce) can pinto beans, drained and rinsed |
1 cup salsa (mild or medium) |
8 ounces monterey jack pepper cheese, grated (about 2 cups) |
Directions:
1. 1. Preheat oven to 425°. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
2. 2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
3. 3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
|
|