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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 corn tortillas (6-inch)
- 1 can (15.5 ounces) pinto beans drained and rinsed
- 1 cup prepared salsa (mild or medium)
- 8 ounces pepper Jack cheese grated (about 2 cups)
Directions:View on PBS Food
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