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
Prep time: 00:20
Cook time: 01:00
Category:Main Courses


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 tsp. salt
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
2 cups salsa


  1. Preheat the oven to 350 °F (165 °C).
  2. Saute the onions in the oil for 8 minutes, until translucent.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


Nutrition Facts

4 to 6 servings per recipe

Serving size 1 serving (8 oz)

Amount per serving
% Daily Value*
Total Fat 4g6%
Saturated Fat 0g0%
Trans Fat
Cholesterol 20mg7%
Sodium 1725mg72%
Total Carbohydrate 40g13%
Dietary Fiber 2g8%
Total Sugars
Includes Added Sugars
Protein 16g

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.