Black Bean Chilaquile

Vegetarian

Ingredients

• 1 cup chopped onions
• 1 tablespoon olive oil
• 1 cup chopped tomatoes
• 1 1/2 cups fresh or frozen corn kernels
• 1 1/2 cups cooked black beans (15-ounce can, drained)
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups rinsed, stemmed, and chopped Swiss chard or spinach
• 2 cups crushed tortilla chips
• 8 ounces fat-free sharp Cheddar cheese
• 2 cups prepared Mexican-style red salsa

Preparation

Preheat oven to 350. Sauté 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 8 x 8-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 chips and sprinkle on about 2/3 of the grated Cheddar. Arrange the greens evenly over the cheese and spoon on half the salsa. Finish with the rest of the tortilla chips and top with remaining salsa and cheddar. Bake for about 35 to 40 minutes, until cheese is bubbling and brown.

From: In the Bag: August 24-26, 2004