INGREDIENTS
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1 cup fresh cilantro leaves 4 scallions coarsely, chopped Coarse salt and ground pepper 10 ounces fresh baby spinach Nonstick cooking spray 8 (6-inch) corn tortillas 1 can (15.5 ounces) pinto beans, drained and rinsed 1 cup prepared salsa (mild or me
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8 ounces pepper Jack cheese, grated (about 2 cups)