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Preheat oven to 350F/180C. |
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1bunch |
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1bunch |
fresh spinach - stemmed, washed |
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Steam until wilted. |
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(10 oz) |
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(284 g) |
and chopped |
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Put into a large bowl. |
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2 cups |
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500 mL |
cottage cheese |
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Process in a blender until |
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1 |
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1 |
egg |
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smooth. |
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1/4 cup |
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50 mL |
Monteray Jack cheese, shredded |
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Add to spinach. |
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2 |
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2 |
cloves garlic, minced |
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Stir to mix. |
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1 can |
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1 can |
red kidney beans, |
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Put into a bowl and mash. |
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(19 oz) |
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(540 mL) |
drained and rinsed |
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1 cup |
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250 mL |
mild salsa |
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Add to kidney beans. |
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1/2 cup |
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125 mL |
corn kernels |
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Stir to mix. |
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2 Tbsp |
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25 mL |
fresh coriander, chopped |
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8 |
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8 |
large flour tortillas |
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Place one tortilla on a baking |
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sheet. Spread with a scoop of |
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cheese. Cover with another |
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tortilla. Spread with a scoop |
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of salsa mixture. Repeat until |
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you have used all 8 tortillas. |
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1 |
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1 |
large tomato, sliced |
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Arrange on top. |
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1/2 cup |
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125 mL |
Monteray Jack cheese, shredded |
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Sprinkle over top. |
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Bake for 30 minutes. |
