Sometimes I really miss the days of pastry school, when I could go in and just get lost in learning about becoming a pastry chef. No quotas, no customers. Just 5 hours of baking and experimenting, tasting... What a wonderful time it was indeed.
But life is not pastry school, and sometimes things need to be done fast.
So to make this fast....I looove this Mexican Casserole. All the flavors are there, and it can be different depending on what salsa or beans you use. The recipe calls for pinto, but sometimes I use black. Also, I like to add some shredded chicken on occasion for protein.
Here you are:
- 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.