Mexican Lasagna

I found this recipe on Emily's blog. It is so yummy! It has become one of our favorite dishes.

1 cup fresh cilantro
4 green onions roughly chopped
1 tsp salt
1/4 tsp pepper
10 oz fresh baby spinach
nonstick cooking spray
8 6-inch corn tortillas
1 can 16 oz pinto beans drained and rinsed
1 cup salsa (I use this salsa but you could anything)
8 oz (2 cups) Pepper Jack cheese grated

Preheat oven to 425 degrees. Combine cilantro, green onions, salt, pepper and as much of the spinach as you can into a food processor. Pulse, add remaining spinach and pulse until all combined.

Spray an eight inch baking pan with nonstick cooking spray. Lay four tortillas on the bottom overlapping them. Layer half of the pinto beans, salsa, spinach mixture, and cheese. Next lay the remaining four tortillas followed by the remaining ingredients ending with the cheese.

Cover with foil. Cook for 25-30 minutes. Remove foil and cook another 15-20 minutes until golden brown. Let cool 5-10 minutes before eating. It is really yummy with crushed tortillas chips on top too.