The latest edition of the Colorado Bean News arrived today and among all the technical articles about Bean Regional Production Satistics and Pinto Bean Experimental Lines are some recipes. Here is a meatless recipe that provides complete protein from beans and corn tortillas.



Mexicali Lasagna

1 cup fresh cilantro
6 green onions, chopped including tops
10 oz fresh baby spinach
8 6 inch corn tortillas
1 (15 oz) can pinto or black beans, rinsed
1 1/2 cups canned salsa
2 cups shredded Monterey Jack (or mild cheddar) cheese
Sour cream garnish

Put the cilantro, onions, and spinach in a food processor. Pulse on and off until mixture is finely chopped, in batches if the spinach is too bulky. Spray an 8 inch baking dish with cooking spray. Put 4 tortillas in the pan; layer with half the beans, salsa, spinach mixture, and cheese. Repeat layers. Bake 30 minutes at 425 degrees or until bubbly. Cool 10 minutes before serving. Top with sour cream. Makes 4 to 6 servings.

Casserole may be covered and refrigerated 1 day before baking. Add 10 minutes to the baking time.