Monday, July 30, 2007

Black Bean Chilaquile (Vegetarian Meal As Requested!)

1 cup chopped onion
1 tablespoon olive oil
1 cup chopped tomato
1 ½ cups fresh or frozen corn kernels
1 can (15 oz.) black beans, drained and rinsed
2 tablespoons fresh lime juice
1 teaspoon salt
½ teaspoon ground black pepper
2 cups rinsed, stemmed, and chopped fresh spinach
2 cups crushed baked tortilla chips
8 oz. shredded fat-free cheddar cheese
2 cups prepared salsa

Saute onion in olive oil for about 5-8 minutes, until translucent. Stir in tomato, corn, black beans, lime juice, salt, and pepper and continue to saute for another 5-10 minutes until heated through. 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. Coat an 8"x8" baking dish with nonstick cooking spray. Spread half of crushed tortilla chips on the bottom. Top with all of the sauteed vegetables and about 2/3 of the cheese. Spread greens evenly on top of cheese; top with half of the salsa. Finish layering with the rest of the tortilla chips, salsa, and cheese. Bake for 35-40 mins at 350F until cheese bubbles and begins to brown.

Bonus: According to the book this recipe came from, this has only 245 calories per 8-oz. serving! Loads of sodium, though.

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