I found the original recipe (and picture) here but changed a few things to fit what we had on hand.
4 green onions, coarsely chopped
1 tsp. kosher salt
1/4 tsp. ground pepper
6-10 ounces fresh baby spinach
Nonstick cooking spray
2 8-inch wheat tortillas
1 can pinto beans, drained
1 can black beans, drained
1 cup prepared salsa
8 ounces white cheddar cheese, grated (about 2 cups)
Directions: Preheat oven to 425 degrees. In a food processor, combine cilantro, green onions, salt and 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 1 tortilla in bottom of dish. Layer with pinto beans, salsa, 1/2 spinach mixture, and 1/2 cheese; repeat with blak beans and 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.
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