I love this recipe and whipped up a batch last night. It really hits the spot and lots of the ingredients are commonly found in the cupboard/freezer/veggie bin. It may be vegetarian but it is really satistfying. (I use HOT salsa for a little extra kick!)
Black Bean Chilaquile
From Moosewood Restaurant Low-Fat Favorites
Serves 4-6
1 cup chopped onions
1 Tablespoon canola oil
1 cup chopped tomatoes (canned is fine, but drain)
1 1/2 cups fresh or frozen corn kernels
1 1/2 cups cooked black beans (15 ounce can)
2 Tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups rinsed, stemmed and chopped Swiss chard or spinach (
2 cups baked tortilla chips, crushed
8 oz. grated fat-free sharp Cheddar cheese (
2 cups prepared Mexican-style red salsa (I use hot)
Preheat oven to 350.
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 5-10 minutes, until just heated through.
Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1-3 minutes, until just wilted but still bright green. Drain immediately and set aside.
Prepare an 8×8 inch casserole dish or baking pan with a very light coating of oil or cooking spray.
Spread half of the crushed tortillas chips on the bottom. Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated Cheddar. 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.
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