Ingredients:
4 ounces fresh baby spinach (4 packed cups)
1 large egg, lightly beaten
1 1/2 cups whole milk ricotta cheese (13 ounces)
1/4 cup loosely packed chopped fresh cilantro
1 lime, half juiced (1 tablespoon juice), half cut into wedges, divided
1 teaspoon sea salt
8 ounces yellow corn tortillas (about 7 to 10 tortillas; varies based on size), halved
1 (15-ounce) can black beans (with salt), rinsed and drained
1 teaspoon chili powder
3 scallions, green and white parts, thinly sliced
3/4 cup mild salsa verde (6 1/2 ounces)
1 cup shredded Monterey jack cheese (4 ounces)
1/2 cup sliced cherry tomatoes
Instructions:
1. Preheat the oven to 425°F.
2. In a large skillet over medium heat, toss the spinach just until wilted. Transfer to a
strainer to drain excess liquid. Set aside.
3. In a medium bowl, stir together the egg, ricotta cheese, cilantro, lime juice, and salt.
Set aside
4. In an 8-inch square or similar-sized baking dish, layer in order half each of the tortilla
halves, wilted spinach, black beans, chili powder, scallions, salsa verde, and ricotta
mixture. Repeat.
5. Sprinkle with the Monterey jack cheese and tomatoes. Bake until fully cooked
through, bubbly, and golden brown, about 35 minutes.
6. Let stand for at least 5 minutes to complete the cooking process, cut into 4 lasagna-
like squares, and serve with the lime wedges.
Serving suggestion: Pair with a simple side salad or enjoy with guacamole and chips.
Serves: 4
Protein: 24g
Calories: 421