Nice to have but not necessary
- a food processor or heavy-duty blender (if not, use a potato masher to mix the cottage cheese mixture)
- kitchen shears for cutting the pie into wedges
1 bunch (10 oz/280 g) fresh spinach
2 cups/500 mL cottage cheese
1/4 cup/60 mL grated Monterey Jack cheese
2 cloves garlic, pressed
1 can (19 oz/540 mL) pinto beans, drained and rinsed
1 cup/250 mL salsa
1/2 cup/125 mL corn kernels
2 Tbsp/30 mL fresh cilantro, chopped
8 large flour tortillas
1 large tomato, sliced
1/2 cup/125 mL grated Monterey Jack cheese
Preheat the oven to 350F/180C.
Stem, wash and chop the spinach.
Steam it until it is wilted.
Put it into a large bowl.
In a blender, process the cottage cheese, egg, first amount of cheese, and garlic.
Add this to the spinach bowl.
Stir to mix.
Add the beans to the bowl.
Mash them with a potato masher or a fork.
Add the salsa, the corn and the cilantro.
Stir to mix.
Place one tortilla on a baking sheet.
Scoop some spinach mixture on top, and spread it evenly.
Cover with another tortilla and another scoopful.
Continue until you have used all 8 tortillas and all of the filling (ending with a tortilla).
Arrange the sliced tomato on top.
Sprinkle second amount of cheese over top.
Bake for 30 minutes.
- Soak and cook your own pinto beans. You'll need 2 cups/500 mL cooked beans.
- Use Swiss chard or another leafy green in place of the spinach.
- Use mozzarella or another meltable cheese in place of the Monterey Jack.
- Use corn tortillas in place of the whole wheat.
- Use canned or fresh corn kernels instead of frozen.
Ideas for making this recipe your own
- Adjust the spiciness of this dish by choosing a mild, medium or hot salsa. You could even add some hot peppers or hot sauce for an even spicier meal.
- Use another variety of beans. How about black beans, or roman beans, or a combination?
- Make your own homemade salsa.
- If you use frozen corn, thaw it by placing it in a metal strainer and running it under cool water before adding it to the bowl.
Serve this dish with