Mexican-Style Lasagna

Ingredients

• 1 cup fresh cilantro leaves
• 4 scallions coarsely chopped
• Coarse salt and ground pepper
• 10 ounces fresh baby spinach
• Nonstick cooking spray
• 8 corn tortillas (6-inch)
• 1 can (15.5 ounces) pinto beans drained and rinsed
• 1 cup prepared salsa (mild or medium)
• 8 ounces pepper Jack cheese grated (about 2 cups)

Instructions

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.