Spinach and Corn Tortilla Bake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This casserole is like baking large nachos topped with cilantro, spinach, beans and cheese, spiced with your favorite salsa. 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:
1. Preheat the oven to 425°F.
2. In a food processor, combine cilantro, scallions, salt and pepper with as much spinach as will fit.
3. Pulse, adding the rest of the spinach in batches, until all is coarsely chopped.
4. Coat an 8-9 inch square baking dish with butter or oil.
5. Lay 4 tortillas in the bottom of dish, overlapping slightly.
6. Layer with half of beans, salsa, spinach mixture and cheese.
7. Repeat with remaining ingredients, ending with cheese and pressing in gently.
8. Cover dish with foil, place on a rimmed baking sheet.
9. Bake until bubbling, 25-30 minutes.
10. Remove foil, and continue baking until golden, 15-20 minutes more.
11. Cool for 10 minutes before serving.
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