Friday, March 21, 2014
1 pkg (10 oz/284 g) fresh spinach
2 cups (500 mL) cottage cheese
3/4 cup (175 mL) shredded Monterey Jack cheese
1/4 tsp (1 mL) pepper
1 19 oz can (540 mL can) red kidney beans, drained and rinsed
1 cup (250 mL) mild salsa
1/2 cup (125 mL) corn kernels
3 tbsp (45 mL) chopped fresh coriander
2 cloves garlic, minced
10 large flour tortillas
1 large tomato, sliced
Trim and rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves, for 8 minutes or until wilted. Drain in sieve, pressing out moisture. Let cool slightly and chop.
In food processor or blender, process cottage cheese until smooth. Add egg, 1/4 cup (50 mL) of the shredded cheese and pepper; pulse to combine. In bowl, stir cottage cheese mixture with spinach; set aside.
In separate bowl, mash beans with fork; stir in salsa, corn and 2 tbsp (25 mL) of the coriander. (Recipe can be prepared to this point, covered and refrigerated for up to 12 hours).
Stir garlic into cheese mixture. Place 1 tortilla on baking sheet. Spread with generous 1/2 cup (125 mL) cheese mixture; cover with another tortilla. Spread with generous 1/2 cup (125 mL) salsa mixture; cover with another tortilla. Repeat cheese and salsa layers 3 times. Spread with remaining cheese mixture; top with remaining tortilla. Arrange tomato on top; sprinkle with remaining shredded cheese.
Bake in 350 degrees F (180 degrees C) oven for 30 minutes. Broil for 2 to 3 minutes or until cheese is melted and golden. Garnish with remaining coriander.