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Black Bean Chilaquile

5.0(14)

Chilaquile is colorful, jumping with flavor, and filling to boot! This is from the Moosewood Low Fat Favorites Cookbook!

by Sharon123·published 2002-10-18

Southwestern U.S.

Servings

6 serving(s)

Total time

1h 15m

prep 35 min

Calories / serving

403 kcal

Ingredients (12)

serves

Instructions (14 steps)

01Preheat the oven to 350°F.
02Sauté the onions in the oil for about 8 minutes, until translucent.
03Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to sauté for another 5 to 10 minutes, until just heated through.

04Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green.

05Drain immediately and set aside.

06Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking spray.

07Spread half of the crushed tortilla chips on the bottom.

08Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated cheddar.

09Arrange the greens evenly over the cheese and spoon on half of the salsa.

10Finish with the rest of the tortilla chips and top with the remaining salsa and cheddar.

11Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.

13Try serving this with a simple tossed salad, perhaps with avocado.

14Try Pineapple Buttermilk Sherbet for dessert.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.