Dana Treat – Treat Yourself

Mexican Food for Randy

Posted January 11, 2010

Black Bean Chilaquile
Adapted from Moosewood Restaurant Low-Fat Favorites
Serves 4 very hungry people or 6 less so

The original recipe calls for fat-free Cheddar cheese.  I just can’t do it so I used the good stuff and just used a lot less of it.  If you want it cheesy, add more.  I used Guiltless Gourmet baked corn chips which do faintly taste like cardboard but become delicious in this dish.  I topped it with this guacamole.

Olive oil
1 medium onion, diced
1 15-oz. can diced tomatoes, drained well
1½ cups frozen corn
1 15-oz. can black beans, drained
2 tbsp. fresh lime juice
1 tsp. salt
½ tsp. freshly ground black pepper
5 oz. fresh spinach or Swiss chard
2 cups crushed baked tortilla chips
¾ cup grated Cheddar cheese
2 cups red salsa of your choice

Preheat the oven to 350°F.  Heat a large sauté pan over medium heat and then add just enough olive oil to coat the bottom.  Sauté the onions for about 8 minutes, until translucent.  Stir in the tomatoes, corn, black beans, lime juice, salt and pepper and continue to sauté for another 5 -10 minutes, until just heated through.

Meanwhile in another pan, cook down the spinach until it is wilted, adding it to the pan in batches if necessary.  Set aside.

Prepare an 8 x 8-inch casserole dish or baking pan with a very light coating of oil.  Spread half of the crushed tortilla chips on the bottom.  Spoon the sautéed vegetables over the tortilla chips and sprinke on about two-thirds of the grated Cheddar.  Arrange the greens evenly over the cheese and spoon on half the salsa.  Finish with the rest of the tortilla chips and top with the remaining salsa and Cheddar.  Bake for about 35 minutes, until the cheese is bubbling and beginning to brown.

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