Mexican Lasagna

Fresh spinach brightens this Mexican-style casserole. It's simple to pull together—and mild enough for the kids. (from Martha Stewart)

1 cup fresh cilantro leaves
4 scallions, chopped
kosher salt and ground pepper
10 oz fresh baby spinach
8 corn tortillas (6 inch)
15 oz can of pinto beans, drained and rinsed
1 cup salsa, mild or medium
2 cups grated pepper jack cheese (8 oz)

Preheat the oven to 425 degrees. Place cilantro, scallions, 1 teaspoon salt, 1/4 teaspoon pepper and spinach in your food processor, and pulse until coarsely chopped. If the spinach won't all fit in the first batch, just add more as you go.

Grease an 8x8 baking dish with cooking spray. Layer 4 tortillas in the dish, overlapping slightly, then add half the spinach mixture, beans, salsa and cheese. Repeat with other tortillas and ingredients, ending with cheese on top.

Cover dish with foil and bake 25 minutes, then remove foil and continue baking until golden, about 15 more minutes. Cool 5 minutes before serving.

*You could add more spinach instead of the cilantro if you're not a big fan, or substitute different beans and cheese. Make two and stick one in the freezer!