Monday, January 28, 2008

Mexican Spinach "Lasagna"

This is one of my fallback recipes when I need something quick and I don't want to have to think about it, especially when my vegetarian sisters are home. It's a favorite because it's good and healthy. (except for a fair amount of cheese) This recipe come from Everyday Foods.

Mexican Spinach Lasagna

serves 4 everyday foods


1 c fresh cilantro (can use stems)

4 scallions, coarsely chopped

1 tsp salt

1/4 tsp pepper

box frozen spinach, thawed and squeezed dry

nonstick cooking spray

8 corn tortillas (6-inch)

1 can (15.5 oz) pinto beans, drained and rinsed

1 c salsa

8 oz grated pepper jack cheese (2 c)

1. Preheat oven to 425. Combine chopped cilantro, scallions, rough chopped spinach, 1 tsp salt, and 1/4 tsp pepper in a bowl.

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 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. Can be assembled the day before and kept covered in fridge. Increase initial baking time by 5 to 10 minutes.

4 servings-446 calories/serving, 21 g fat, 21.6 g protein, 48.2 g carbs, 10.4 g fiber

1 comment:

Julie said...

I've just made this recipe for the millionth time. I triple the recipe and then freeze it. Lora-you'll be happy to know I don't add mixed veggies to it and pretty much follow the recipe