Tortilla Casserole

• 4 to 5 flour tortillas, cut into quarters
• 1 bag fresh spinach or 1 pkg. frozen, thawed and drained (10 oz)
• 1 tbsp olive oil
• 1 small onion chopped
• 1 green bell pepper chopped
• 1 jalapeno pepper minced
• 1 can black beans, rinsed and drained (15 oz)
• 1/2 cup chopped cilantro
• 1 container sour cream (8 oz)
• 1-1/2 cups thick and chunky salsa, divided
• 8 oz shredded pepper jack cheese, divided (2 cups)

1. Preheat oven to 375.
2. lightly coat tortilla quarters with nonstick cooking spray.
3. place on baking sheet and bake 5-8 minutes or until lightly crisp, turning once
4. meanwhile, in a large skillet combine spinach and 2 tbsp water, cover and cook over medium heat 3-4 minutes or until wilted.
5. transfer to a colander, drain well,
6. in same skillet heat oil over medium heat, add onion, cook and stir 2 minutes
7. add bell pepper and jalapeno, cook and stir 3-4 minutes or until tender
8. stir in beans, cook until heated through
9. stir in cilantro and remove from heat.
10. lightly coat a 2 1/2 to 3 quart round  baking dish with nonstick cooking spray.
11. place 4-6 tortilla quarters in bottom of dish.
12. lay spinach, sour cream, and 3/4 cup salsa.
13. top with 4 – 6 more tortilla quarters, half of the pepper jack, the black bean mixture, 1/2 cup of the salsa and 4-6 more tortillas
14. top with remaining cheese and remaining 1/4 cup salsa
15. back 25 to 30 minutes or until cheese begins to brown,
16. remove from oven and cover with foil. let stand 10 minutes.

can add beef or chicken