Mexican-Style Lasagna

• 1 cup fresh cilantro leaves
• 4 scallions, coarsely chopped
• 1 dash salt and pepper
• 10 ounces baby spinach leaves
• nonstick cooking spray
• 8 (6 inch) corn tortillas
• 1 (15 1/2 ounce) can pinto beans, drained and rinsed
• 1 cup salsa (mild or medium)
• 8 ounces monterey jack pepper cheese, grated (about 2 cups)

1. 1.
2. Preheat oven to 425.
3. 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.
4. 2.
5. Coat an 8-inch square baking dish with cooking spray.
6. Lay 4 tortillas in bottom of dish (they will overlap slightly).
7. Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
8. 3.
9. Cover dish with foil; place on a rimmed baking sheet.
10. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more.
11. Cool 5 to 10 minutes before serving.

fresh cilantro, scallions, salt, baby spinach, nonstick cooking spray, corn tortillas, pinto beans, salsa, pepper cheese

Taken from www.food.com/recipe/mexican-style-lasagna-162063 (may not work)