Mexican Style Lasagna

I'm sure you can modify this to make it Logan-approved, Kellie. Ryan and I made this recipe at least once a month after we first tried it. Being meat-lovers, we often add taco seasoned ground beef. We have also traded out whole pinto beans for a plain ol can of refried beans and corn tortillas for tortilla chips in order to avoid an extra trip to the store.

Thanks Everyday Food!

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)

(Optional: Meat!! This is good as both a vegetarian and omnivorous dish.)

Serves 4 Prep Time: 20 minutes Total Time: 1 hour and 20 minutes

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.

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.

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.

Per serving: 446 calories; 21 grams fat; 21.6 grams protein; 48.2 grams carbohydrates; 10.4 grams fiber