Monday, March 17, 2008

Black Bean Chilaquile

Source: MoosewoodRestaurant Low-Fat Favorites
Makes about 8 servings

1 cup chopped onions
1 cup chopped tomatoes
1 TB oil
1 ½ cups corn kernels
1 can (15 oz) black beans, drained
2 TB lime juice
½ tsp chili powder
Salt & pepper to taste
12 oz. frozen chopped spinach, unthawed
2 cups crushed tortilla chips
8 oz. shredded cheddar
2 cups salsa (16 oz. jar)

1. Preheat oven to 350. Saute onions in oil; stir in tomatoes, corn, black beans, lime juice, salt, pepper, & chili powder. Cook until just heated through, about 10 minutes.
2. Spread ½ tortilla chips in bottom of greased  baking dish. Spoon ½ the black bean mixture on top, 1/2 the salsa, then ½ the cheese. Spread spinach over the layers; finish with the rest of the bean mixture, then salsa, then chips, then cheese.  Cover & bake 40 minutes until bubbly.

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