Reply #77: Black Bean Chilaquile from Moosewood Restaurant

[Ilsa]

I love this dish:

Black Bean Chilaquile from Moosewood Restaurant
1 cup chopped onions
1 Tbsp 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 Tbsp fresh lime juice
1 tsp salt
1/ tsp ground black pepper
2 cups rinsed, stemmed, and chopped Swiss chard or spinach
2 cups crushed baked tortilla chips
8 ounces grated fat-free sharp Cheddar cheese
2 cups prepared Mexican-style red salsa

Preheat oven to 350.

Saute onions inoil for about 8 minutes, until translucent. Stir in tomatoes, corn, black beans, lime juice, salt pepper and continue to saute another 5-10 minutes, until heated through.

Meanwhile, in another saucepan, blanch he greens in boiling water for 1-3 minutes, until just wilted but still bright green. Drain immediately and set aside.

Prepare an 8x8 casserole dish with a light cooking of vegetable spray. Spread half of the crushed chips on the bottom.Spoon the sauted vegetables over the 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.

Casserole order (shortcut):
spray
chips
vegetables
cheese
greens
salsa
chips
salsa
cheese