Mexican Lasagna

Mexican Lasagna

1 bag (~290g) baby spinach
1/4 onion
2 jalapenos (without seeds)
12 small tortillas (number depends on the size of your pan)
2 cans pinto beans (400mL, rinsed and drained)
2 cup salsa
2 1/2 cup grated monterey jack cheese
salt & pepper

40 minutes @ 425

1. Finely chop the jalapenos and onion and mix with the medium/finely chopped spinach. Add salt and pepper to taste.

2. Lay down half of the tortillas on the bottom of your pan so that it is completely covered.

3. Layer half of the beans on top of the tortillas and then half of the salsa on top of the beans.

4. Spread half of the spinach over the bean/salsa mixture and then cover with half of the grated cheese.

5. Repeat the layers and cover the pan with aluminum foil. Bake at 425 for 25 minutes covered with foil and then 15 with the foil off.