Jo's Cookbook
Black Bean Chilaquile
1 cup chopped onions
1 Tbl olive oil
1 cup chopped tomatoes
1 1/2 cup fresh or frozen corn
1 1/2 cups cooked black beans
2 Tbl lime juice
1/2 tsp ground black pepper
2 cups rinsed, stemmed, chopped spinach
2 cups crushed tortilla chips
8 oz grated Cheddar cheese
2 cups Mexican style red salsa
Preheat oven to 350. Saute onions in oil for about 8 minutes. Add tomatoes, corn, beans, lime juuice, salt and pepper and saute another 5-10 minutes.
In another pan, blanch spinach in boiling water for 1-3 minutes until wilted but still bright green. Drain and set aside.
Prepare 8x8 inch casserole dish with cooking spray. Spread half of torilla chips on bottom. Spoon sauteed veggies on chips. Sprinkle on about 2/3 or grated Cheddar. Arrange spinach over cheese. Spoon on half the salsa. Finish with rest of tortilla chips and then remaining salsa and Cheddar. Bake for about 35-40 minutes, until cheese is bubbling and beginning to brown.
Jo's Comments: I got this recipe from the Moosewood cookbook and fell in love with it. I gave it to my friend Jenny, and she loved it as well. A real winner! It's dense food though so you won't eat too much in one sitting!