Thursday, October 15, 2009

NieNie's Mexican Lasagna

This recipe was okay. I had some issues with it. First of all, I don't own a food processor, so I just used my blender. Obviously, dry spinach won't blend, so I added the salsa to the blender, but then that just made a puree. When all was said and done, it was more like Mexican lasagna soup. It wasn't disgusting - it's worth trying, and it's a healthy dish. Just make sure you have a food processor. Here's the recipe, straight from CuisineNie.


1 cup fresh cilantro leaves
4 scallions, coarsely chopped

Coarse salt and ground pepper

10 ounces fresh baby spinach

Nonstick cooking spray

8 (6-inch) corn tortillas

1 (15.5 ounces) pinto beans, drained and rinsed

1 cup prepared salsa (mild or medium)

8 ounces pepper Jack cheese, grated (about 2 cups)


Preheat oven to 425 degrees. 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.

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 in gently.

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.

1 comment:

  1. A knife also works, and is far faster than a food processor!