Black Bean Chilaquile
A casserole is colorful, jumping with flavor and filling to boot.
|Author:||Inspired by Moosewood Restaurant Low-Fat Favorites, pg. 164|
|Yield:||4 to 6 servings|
|1 cups||onions, chopped|
|1 tbsp.||olive oil|
|1 cups||tomatoes, diced|
|1 1/2 cups||frozen corn kernels, thawed|
|14 1/2 oz.||canned black beans, drained|
|2 tbsp.||lime juice|
|1/2 tbsp.||black pepper, freshly ground|
|2 cups||Swiss chard, stemmed and chopped|
|2 cups||tortilla chips, crushed (baked corn chips)|
|8 oz.||cheddar cheese, grated|
- Preheat the oven to 350 °F (165 °C).
- Saute the onions in the oil for 8 minutes, until translucent.
- Stir in the tomatoes, corn, black beans, lime juice, salt and pepper and continue to saute until just heated through, about another 5 to 10 minutes.
- Meanwhile, in another saucepan, blanch the greens in boiling water to cover until just wilted but still bright green, about 1 to 3 minutes. Drain immediately and set aside.
- Prepare and 8x8 inch casserole dish or baking pan with a light coating of cooking spray. Spread half of the crushed tortilla chips on the bottom. Spoon sautéed vegetables over the tortilla chips and sprinkle on about 2/3 of the cheese. Arrange the greens over this and spoon on half of the salsa.
- Finish with the rest of the tortilla chips and top with remaining salsa and cheese. Bake until cheese is bubbling and beginning to brown, about 35 to 40 minutes.
|Amount per serving
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 40g||13%|
|Dietary Fiber 2g||8%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.