Mexican Style Lasagna

I have a basic Mexican Style Lasagna recipe that I enjoy improvising. Sometimes I use spinach, sometimes I do not. It really depends on what cheese I use too.  Sometimes I go to a Mexican store and get authentic Mexican cheese, sometimes cheddar, and sometimes pepper jack.  

Mexican Style Lasagna

1 cup fresh cilantro leaves

4 scallions, coarsely chopped

Coarse salt Freshly ground pepper

10 ounces fresh baby spinach

8 corn tortillas (6 inches)

2 cups of cooked black beans

2 cups of corn

1 cup salsa (medium or hot)

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

Vegetable cooking spray

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1. Preheat oven to 425 degrees.

2. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and ¼ teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, just until coarsely chopped.

3. Coat an 8-inch square baking dish with butter

4. Lay four tortillas in bottom of the dish, overlapping slightly.

5. Layer with half of the beans, salsa, spinach mixture, and pepper jack; repeat with remaining ingredients, beginning with tortillas and ending with cheese, and pressing down gently.

6. Cover dish with foil and place it on a rimmed baking sheet.

7. Bake until bubbling, 25 to 30 minutes; remove the foil, and continue baking until golden, 15 to 20 minutes more.

8. Cool, 5 to 10 minutes before serving.