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Mexican style lasagna - A recipe by wefacecook.com


45 minutes


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


  • 1. Preheat oven to 425 degrees (375 degrees
    In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with spinach ; pulse until coarsely chopped.
    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. 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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Mexican style lasagna