Mexican Lasagna

I got this recipe from Stephanie Nielson's recipe blog, and her picture of it is WAY more appetizing than mine. But just trust me, this recipe is really good. And if something comes from Nie, the vegetarian healthy delicious cooking queen, then you know it's got to be healthy and delicious. That woman... she is amazing. So maybe ignore my picture, or go drool over hers, and then make this! It's really good, and you won't feel guilty eating it because look at all that spinach! I love me some spinach. And if you're like me you might want extra salsa and extra cilantro. Mmmm hmmm give me some of that cilantro. YUM!

Mexican Lasagna

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.

Recipe from Cuisine Nie.

Okay I can't stand it anymore, my picture is hideous, here is hers!