Mexican Lasagna

**Another from NieNie's 'CuisineNie' blog...

Ingredients:

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) can pinto beans, drained and rinsed

1 cup prepared salsa (mild or medium)

8 ounces Pepper Jack Cheese, grated (about 2 cups)
* we liked it this way, but we also like adding ground beef to it

Directions:

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.