Thursday, January 14, 2010

Mix it Up: Black Bean Chilaquiles

Black Bean Chilaquiles
Adapted from Moosewood Restaurant Low-Fat Favorites, from Dana Treat
Serves 4 very hungry people or 6 less so

- Olive oil
- 1 medium onion, diced
- 1 15-oz. can diced tomatoes, drained well
- 1½ cups frozen corn
- 1 15-oz. can black beans, drained
- 2 tbsp. fresh lime juice
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 5 oz. fresh spinach or Swiss chard
- 2 cups crushed baked tortilla chips
- ¾ cup grated Cheddar cheese
- 2 cups red salsa of your choice


Preheat the oven to 350°F.
Heat a large sauté pan over medium heat and add just enough olive oil to coat the bottom. Sauté the onions 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 -10 minutes, until just heated through.
Meanwhile in another pan, cook down the spinach until it is wilted, adding it to the pan in batches if necessary. Set aside.
Prepare an 8 x 8-inch casserole dish or baking pan with a very light coating of oil. 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 the salsa. Finish with the rest of the tortilla chips and top with the remaining salsa and Cheddar. Bake for about 35 minutes, until the cheese is bubbling and beginning to brown.
My man's mom makes chilaquiles somewhat often, however I've never tried them before. I believe it's because she makes them with eggs (and sometimes I don't like eggs). So not only is this recipe different from what I've seen, this one is made in the oven - which I thought was odd because I've only seen 'em made stove top. But whoa, don't they look yummy? I'm thinking I might try these out soon - maybe I'll impress the man's mom! *hopeful smile*

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