Baked Black Bean Chilaquiles Casserole
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hour 5 mins
- Yield: 4-6 servings
Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1 1/2 cups corn kernels
- 1 1/2 cups cooked black beans (or one 15-ounce can, drained)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 cups chopped spinach or swiss chard
- 6 cups corn tortilla chips
- 2 cups shredded monterey jack cheese
- 1 cup roasted tomato salsa (see recipe below) or store bought salsa or enchilada sauce
- fresh cilantro, salsa, and guacamole for serving
Instructions
- Preheat oven to 350. Lightly coat a 10-inch oven proof skillet or an 8×8 baking dish with oil.
- Heat the oil in a large sauté pan over medium heat. Add the onion and sauté until onion starts to become translucent, about 7-8 minutes. Add the corn, black beans, lime juice, salt, and pepper and cook for another 5 minutes, until heated through. Season to taste with additional salt and pepper. Transfer to another bowl and set aside.
- In the same pan, heat another teaspoon or so of oil and cook the greens until just wilted.
- Gently toss the chips together with 1 cup of salsa and spread half of them evenly across the bottom of the prepared skillet. Spoon the black bean mixture over the chips and then half of the shredded cheese. Arrange the greens over the cheese. Cover with the remaining chips and top with the remaining cheese.
- Bake 35-40 minutes, until heated through and cheese melts and begins to brown. Serve with fresh cilantro, extra salsa, and guacamole.
Notes
adapted from Moosewood Restaurant Low-Fat Favorites