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Mexican-Style Lasagna

January 15, 2017

I’ve been trying out some new make-ahead recipes to make the work week go a little smoother. My goal is to prep a meal every Sunday that can be dinner for Monday and Tuesday. This is one of the ones I’ve tried and we really liked it. And it sure includes a lot of spinach! This dish can be assembled a day in advance and refrigerated (add 5-10 min to the covered cooking time).


8 corn tortillas

1 (15 oz.) can pinto beans, rinsed and drained

1 cup salsa

8 oz. (2 cups) grated pepper jack cheese

10 ounces baby spinach

4 scallions, coarsely chopped

1 cup cilantro leaves

1 tsp kosher salt

1/4 tsp fresh ground pepper

sour cream for serving (optional)

In a food processor combine the scallions, cilantro, salt and pepper and as much spinach as will fit. Pulse, adding the remaining spinach until it is all coarsely chopped (it will look a little like pesto). Spray an 8-inch square baking pan with cooking spray. Layer 4 tortillas, half the beans, salsa, spinach mixture, and cheese and repeat the layers again. Press down gently on the cheese. Cover with foil and bake at 425 degrees F on a rimmed baking sheet for 25-30 minutes, or until bubbling. Remove the foil and bake uncovered until the cheese is golden, 15-20 minutes more. Let cool for 5-10 minutes before serving.

(Recipe from Martha Stewart Living’s One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More)


From → Main Dishes

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