Black Bean Chilaquile
1 c. chopped onions
4 T. oil
1 c. chopped tomatoes (or canned)
1 1/2 c. fresh or frozen corn
1 1/2 c. cooked black beans (15 oz. can, drained)
2 T. fresh lime juice
1 t. salt
1/2 t. pepper
2 c. rinsed, stemmed and chopped Swiss chard or spinach (or any green)
2 c. crushed baked tortilla chips
8 oz. grated sharp cheddar cheese
2 c. salsa
Preheat oven to 350. Saute onions in the oil until translucent. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to saute for another 5-10 minutes, until 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 8x8 inch casserole dish with a very light coating of oil or cooking spray. Spread half of the crushed tortilla chips on the bottom. Spoon the sauteed 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 35-40 minutes, until the cheese is bubbling and beginning to brown.
Recipe from Moosewood Restaurant Low-Fat Favorites
Sometimes we just add the greens to the other vegetables to wilt them in order to save a step. They will be mixed into the end product instead of having their own separate layer.