INGREDIENTS
10 oz
Baby spinach, fresh
1 cup
Cilantro, fresh leaves
1 can
Pinto beans
4
Scallions
1 cup
Salsa, prepared mild or medium
1
Kosher salt and freshly ground pepper
1
Cooking spray, Nonstick
8
(6-inch) corn tortillas
8 oz
Pepper jack cheese, grated