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Title: Black Bean Chilaquile
Categories: Beans, Ethnic, Main dishes, Vegetarian
Yield: 6 Servings

1 c Onions; chopped
1 tb Olive oil
1 c Tomato; chopped
1 1/2 c Corn kernels; fresh or
-frozen
15 oz Can black beans (1 1/2 c);
-drained
2 tb Fresh lime juice
1 ts Salt
1/2 ts Ground black pepper
2 c Swiss chard or spinach;
-rinsed, stemmed, and
-chopped
2 c Baked tortilla chips;
-crushed
8 oz Fat-free cheddar cheese;
-grated
2 c Red salsa

Preheat the oven to 350 F. 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.

Meanwhile, 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.

Prepare an 8x8" casserole dish or baking pan with a very light
coating of oil or cooking spray. 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 cheese.
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.

Notes: From the Cookbook itself - Per 8-oz serving: 245 calories,
16.4 g protein, 4 g fat, 40 g carbs, 0.4 g sat fat, 0.5 g
polyunsaturated fatty acids, 1.8 g monounsaturated fatty acids, 20 mg
cholesterol, 1725 mg sodium, 2.2 g total dietary fiber.

Recipe by Moosewood Restaurant Low-Fat Favorites

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