Ingredients
1 c. fresh cilantro leaves
4 scallions
Coarse salt and ground pepper
10 oz. fresh baby spinach
nonstick cooking spray
8 corn tortillas
1 pinto beans
1 c. prepared salsa (mild or medium)
8 oz. pepper Jack cheese
Preparation
Step 1Preheat 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.Step 2Coat 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.Step 3Cover 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.
