Mexican Lasagna

• 12 whole Corn Tortillas
• 1 bunch Scallions
• 1 bag Baby Spinach
• 1 can Black Beans
• 1 can Pinto Beans
• 1 can Corn
• 4 cups Cheese
• 1 jar Salsa

1. Preheat oven to 425 degrees.
2. In a large bowl combine chopped scallions, spinach (torn into little pieces), a dash of coarse salt, and pepper.
3. Drain beans and corn.
4. Combine in another bowl.
5. Spray a casserole dish with a cooking spray.
6. Layer tortillas in dish so that the dish is covered, tortillas may overlap.
7. Assemble lasagna in the following order:
8. 6 Tortillas, half of the bean/corn mixture, salsa, spinach mixture, and cheese (use any cheese you like, I usually use the Mexican blend, but sharp cheddar or monterey jack would be yummy too.)
9. Repeat another layer of the ingredients.
10. End with cheese and press in gently.
11. Cover the dish with foil and bake until bubbly, about 25-30 minutes.
12. Remove foil and bake until golden, about 15 minutes more.
13. Allow to cool a tad before serving.
14. This is great with a dollop of sour cream and green salsa.
15. If you want a little protein, add shredded chicken in as one of the layers (the picture has shredded chicken), but it is a very satisfying vegetarian dish.

corn tortillas, scallions, spinach, black beans, pinto beans, corn, cheese, salsa

Taken from tastykitchen.com/recipes/main-courses/mexican-lasagna/ (may not work)