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Black Bean Chilaquile

Black Bean Chilaquile Black Bean Chilaquile Black Bean Chilaquile

This turned out quite nicely, great mix of textures and flavors. If you use store bought salsa and store bought tortilla chips you will want to watch the salt levels.















1 cup onions
1 tablespoon olive oil
1 cup tomatoes
1 ½ cups corn
fresh or frozen
1 ½ cups black beans
cooked, (15oz can, drained)
2 tablespoons lime juice
1 teaspoon salt
½ teaspoon black pepper
2 cups swiss chard
or spinach, rinsed, stemmed and chopped
2 cups tortilla chips
baked variety, crushed
8 ounces cheddar cheese
fat free, grated
2 cups salsa


Preheat the oven to 350℉ (180℃).

Sauté the onions in the oil for about 8 minutes, until translucent.

Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to sauté for another 5 to 10 minutes, until just heated through.

Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green.

Drain immediately and set aside.

Prepare an 8x8 inch casserole dish or baking pan with a very light coating of oil or cooking spray.

Spread half of the crushed tortilla chips on the bottom.

Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated Cheddar cheese.

Arrange the greens evenly over the cheese and spoon on half of the salsa.

Finish with the rest of the tortilla chips and top with the remaining salsa and Cheddar.

Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 21338% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 803mg 33%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 26%
Sugars g
Protein 22g
Vitamin A 28% Vitamin C 24%
Calcium 18% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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