Black Bean Chilaquile

When I was searching for a recipe to use up some of the swiss chard from our CSA, I came across this post at eat me, delicious and knew I had to make it. It may not be the prettiest dish I’ve made, but it sure is delicious. I really like the chard in it – it gives it a nice flavor. I probably could have used more chard, or not wilted it as much, but either way it’s yummy. (Then again, how can you go wrong with black beans, cheese, salsa and chips?)

 

Black bean chilaquile

Black Bean Chilaquile
Adapted from Moosewood Restaurant Low-Fat Favorites

1 onion, chopped
1/2 tbsp olive oil
1 cup chopped tomatoes
1 1/2 cups fresh or frozen corn kernels
1 1/2 cups cooked black beans (15 oz can, drained)
2 tbsp fresh lime juice
1/2 tsp salt
1/2 tsp ground black pepper
2 cups fresh rinsed, stemmed and chopped Swiss chard or spinach
2 cups crushed baked tortilla chips (I used 1/2 organic corn tortilla chips and 1/2 multi-grain tortilla chips from Harry & David)
8 oz grated sharp Cheddar cheese 
2 cups salsa

Directions:
Preheat the oven to 350F. Saute 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 saute for another 5 to 10 minutes, until just heated through.

If using fresh spinach, otherwise use this time to thaw out the spinach by microwaving it a bit: 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.

In an 8×8 casserole dish or baking pan, spread half of the crushed tortilla chips on the bottom. Spoon the sauteed 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.

(I’ll have to get the cookbook and hopefully it has nutrition data in it. Stay tuned.)