Chilaquile is colorful, jumping with flavor, and filling to boot! This is from the Moosewood Low Fat Favorites Cookbook!
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 cup chopped tomato
- 1 1⁄2 cups fresh corn or 1 1⁄2 cups 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 ground black pepper
- 2 cups rinsed stemmed and chopped swiss chard or 2 cups spinach
- 2 cups crushed baked corn tortilla chips
- 8 ounces grated sharp cheddar cheese
- 2 cups prepared mexican-style salsa
- Preheat the oven to 350°F.
- Sauté the 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 8x8-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 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 to 40 minutes, until the cheese is bubbling and beginning to brown.
- Serves 4 to 6.
- Try serving this with a simple tossed salad, perhaps with avocado.
- Try Pineapple Buttermilk Sherbet for dessert.