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.
Ingredients
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
tomatoes
chopped |
|
| 1 ½ | cups |
corn
fresh or frozen |
|
| 1 ½ | cups |
black beans
cooked, (15oz can, drained) |
|
| 2 | tablespoons |
lime juice
fresh |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
ground |
|
| 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
tomato |
Directions
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.
Nutrition Facts
Serving Size 220g (7.8 oz)
