Black Bean Chilaquile
1 cup onions -- chopped 1 tablespoon olive oil 1 cup tomato -- chopped 1 1/2 cups corn kernels -- fresh or frozen 1 1/2 cups black beans, cooked -- (15oz can, drained) 2 tablespoon...
Ingredients
- 1cuponions -- chopped
- 1tablespoonolive oil
- 1cuptomato -- chopped
- 11/2 cups corn kernels -- fresh or frozen
- 11/2 cups black beans, cooked -- (15oz can, drained)
- 2tablespoons fresh lime juice
- 1teaspoonsalt
- 1/2teaspoonground black pepper
Directions
- 1
1 cup onions -- chopped 1 tablespoon olive oil 1 cup tomato -- chopped 1 1/2 cups corn kernels -- fresh or frozen 1 1/2 cups black beans, co
- 2
Saute the onions in the oil for about 8 minutes, until translucent
- 3
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 t
- 4
Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green
- 5
Drain immediately and set aside
- 6
Prepare an 8x8 inch casserole dish or baking pan with a very light coating of oil or cooking spray
- 7
Spread half of the crushed tortilla chips on the bottom
- 8
Spoon the sauteed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated Cheddar cheese