Wednesday, November 4, 2009

Mexican lasagna

I decided to have one vegetarian-ish meal a week. I thought it might be healthy, and fun to try it. My husband, was not keen on the idea, but...because he loves me so much said that I could try it. (what other choice did he have) Well, I made it....and he LOVED it. He thought it was so good. Which I was very surprised because he was a little skeptical at first. We especially loved to sprinkle tortilla chips on it! I found this recipe at Cuisine Nie.

1 cup fresh cilantro leaves
4 green onions, coarsley chopped
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (16 ounces) pinto beans, drained and rinsed
1 cup salsa
8 ounces (2 cups) Pepper Jack Cheese, grated

Preheat oven to 425 degrees. In a food processor, combine cilantro, green onions, 1 tsp salt, and 1/4 tsp pepper with as much spianach as will fit; pulse adding remaining spinach in batches. Until corsley chopped.

Coat an 8 inch square baking dish with cooking spray. Lay 4 toritllas in bottom of dish. (they will overlap) Layer with half of beans, salsa, spinach mixture and cheese. Repeat with remaining ingeredients. ending with the cheese and pressing in gently.

Cover dish with foil. Bake until bubbling, 25-30 minutes; remove foil. and continue baking until golden. 15-20 minutes more. Cool 5-10 minutes before serving

1 comment:

  1. I hope it came across as an FYI and not a testimonial. That is the hard thing about typing a note...
    What I totally dislike about media or even your physician is that they just say something so very simply and they don't explain and then we innocent are left to assume they are correct or we are left confused... I have been confused a lot!!
    Anyway, thanks for stopping by my blog. I am eager to go and read yours, I just went straight to post and now I will go back and read!
    Cheers to you