Black Bean Chilaquile

We liked this recipe and found it easy to prepare. We're not sure we like enough to have again, but we enjoyed trying it. Thanks!

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The ratio of filling to everything else is a little strange - I use 2 bags of chips and this makes about 2 large trays for me. Also, it's nice if you add chopped cilantro on top. Looks a lot better.

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I love this. I have been making this recipe for years and it is one of my favorites. I love to serve it with a little sour cream or guacamole. My husband is a big meat eater and he will eat this without complaint!

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I made this a while ago and really liked it. It took me awhile to find it again so I could make it again and rate it!

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I made this last week and it was AWESOME!!! Thanks for sharing!

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This was absolutely delicious! We did not think it really tasted like chilaquiles, but loved it nonetheless. I made the light version and cut back on the salt and used only 1.5 ounces of cheese, just on top. I didn't blanch the greens, and threw almost double in there. The greens were a nice change for this kind of dish. I used a hot salsa, so cut it down to 3/4 cup, which was spicy, but just right. I used a lasagna pan to cook it, I was not sure if it would fit in the smaller pan. The flavors are just wonderful in this, and I recommend it to anyone who is a Mexican food fan! Served 3 hungry eaters.

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This dish is fabulous! I used a nonstick frying pan and olive oil spray in place of the olive oil. I also used fat reduced old cheddar. Made for 'Make it Healthier.' Making it healthier was a challenge as it's already quite healthy.

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I just made this for the first time from my Moosewood Lowfat favorites cookbook - It is awesome. Great flavors, and very colorful. I used the Blender Hot Sauce recipe from that same cookbook instead of salsa.

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Five stars as this recipe turned out great just as written. I am always looking for a healthy treat that will fulfill my cravings for not so healty nachos. This is a good one. We used less cheese than called for and added just a tad of both red pepper flakes and nacho-style jalapeno slices to the veggie mix, just 'cause we like things spicy. Yumm. Great the next day for my lunch as well. Thanks for sharing this recipe.

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This recipe is taken from The Moosewood Low-fat favorites cookbook and credit should be given.

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This was a very good meal. I served it with a tossed salad as mentioned. For the greens, I used spinach. It made a lot more than I thought it would!! Thoroughly enjoyed it. Will make this again.

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