Recipe: Black Bean Chilaquile

This chilaquiles idea can be varied to suit your tastes. Joe
posted a megafile of chilaquile recipes around June 9 .. check the
archives :). When in a hurry, I use
canned red chile sauce, cheese, green chiles, onions, olives,
Mexican seasoning, whatever I'm in the mood for, mix it with the
broken tortilla chips (actually I make them in the microwave just
for this) and bake for 30 min. or so (this is usually an "instant"
kind of thing I put in the microwave -- "me hungry, want Mexican,
zap!"). This recipe is more elaborate and probably better ;). It
got rave reviews where I got it from.
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Black Bean ChilaquileRecipe By : Moosewood Restaurant Low-Fat FavoritesServing Size : 6 Preparation Time :1:10Categories : Beans Ethnic Main Dishes Vegetarian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup onions -- chopped 1 tablespoon olive oil 1 cup tomato -- chopped 1 1/2 cups corn kernels -- fresh or frozen 1 1/2 cups black beans, cooked -- (15oz can, drained) 2 tablespoons fresh lime juice 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups swiss chard or spinach, rinsed, stemmed -- and chopped 2 cups baked tortilla chips -- crushed 8 ounces fat-free cheddar cheese -- grated 2 cups salsa -- (red) Preheat the oven to 350. Saute the onions in the oil for about 8minutes, until translucent. Stir in the tomatoes, corn, black beans, limejuice, salt, and pepper and continue to saute for another 5 to 10 minutes,until just heated through. Meanwhile, in another saucepan, blanch the greens in boiling water tocover for 1 to 3 minutes, until just wilted but still bright green. Drainimmediately and set aside. Prepare an 8x8 inch casserole dish or baking pan with a very lightcoating of oil or cooking spray. Spread half of the crushed tortilla chipson the bottom. Spoon the sauteed vegetables over the tortilla chips andsprinkle on about two-thirds of the grated Cheddar cheese. Arrange thegreens evenly over the cheese and spoon on half of the salsa. Finish withthe 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 beginningto brown. - - - - - - - - - - - - - - - - - - NOTES : From the Cookbook itself - Per 8-oz serving: 245 calories, 16.4 gprotein, 4.0 g fat, 40.0g carbohydrates, .4 g saturated fatty acids, .5 gpolyunsaturated fatty acids, 1.8 g monounsaturated fatty acids, 20 mgcholesterol, 1725 mg sodium, 2.2 g total dietary fiber.
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Enjoy,
Janet