Wednesday, May 16, 2007

Mexican Lasagna

This recipe is from and I've tried it a couple of times and really liked it. There's even a demo video on how to make it and with a food processor it's quite simple. The link to the original is
but I will also post it here.

1 C fresh cilantro leaves
4 scallions, coarsely chopped (I use green onions and not quite as many)
Coarse salt and ground pepper
10 oz fresh baby spinach
cooking spray
8 corn tortillas
1 can pinto beans (drained and rinsed)
1 c prepared salsa
8 oz pepper jack cheese (I use mozerella)

Preheat oven to 425 degrees;. 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

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