mexican lasagna

this festive twist on lasagna—and a quick weeknight meal—will make your family cheer “olé!”

 INGREDIENTS

10 6-inch corn tortillas
2 C canned low-sodium black
beans, rinsed
4 C Super Quick Chunky Tomato
Sauce (see recipe on page 54)
(Leftover Friendly)
1½ C Monterey Jack cheese, grated
1 bag (10 oz) baby spinach leaves,
rinsed
2 C grilled chicken, diced (Leftover
Friendly)
2 Tbsp fresh cilantro, rinsed, dried,
and chopped (or substitute
1 tsp dried coriander)
Nonstick cooking spray

DIRECTIONS

1. Preheat oven to 400 ºF.
2. Lightly spray a 9- by 13-inch baking pan with cooking spray.
Place two to three corn tortillas on the bottom, trimming as
necessary for a good fit.
3. Add beans, 1 cup tomato sauce, and ½ cup grated cheese.
Top with two to three more corn tortillas.
4. Add 1 cup tomato sauce, spinach, and ½ cup cheese. Top
with two more corn tortillas.
5. Add chicken and 1 cup tomato sauce. Top with two more
corn tortillas.
6. Add 1 cup tomato sauce, ½ cup cheese, and cilantro.
7. Bake for 30 minutes, or until the cheese is melted and
browned and chicken is reheated.
8. Let stand for 5 minutes. Cut into eight even squares,
and serve.