Moosewood Low-Fat Black Bean Chilaquile
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 499.1
- Total Fat: 22.2 g
- Cholesterol: 36.4 mg
- Sodium: 808.5 mg
- Total Carbs: 60.1 g
- Dietary Fiber: 12.6 g
- Protein: 21.7 g
View full nutritional breakdown of Moosewood Low-Fat Black Bean Chilaquile calories by ingredient
Introduction
One of my favorite dishes from the Moosewood Low-Fat cookbook. Flavorful, very filling, and will satisfy the meat eaters. Recipe online at: http://www.recipezaar.com/recipe/Black-Bean-Chilaquile-43471 One of my favorite dishes from the Moosewood Low-Fat cookbook. Flavorful, very filling, and will satisfy the meat eaters. Recipe online at: http://www.recipezaar.com/recipe/Black-Bea
n-Chilaquile-43471
Number of Servings: 6
Ingredients
-
* 1 cup chopped onion
* 1 tablespoon olive oil
* 1 cup chopped tomato (I use 1 15-oz can tomatoes)
* 2 cups fresh corn or frozen corn kernels
* 1 1/2 cups cooked black beans (15 ounce can, drained)
* 2 tablespoons fresh lime juice
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cups rinsed stemmed and chopped swiss chard or spinach - I use one 10-oz package frozen
* 2 cups crushed baked corn tortilla chips
* 8 ounces grated sharp cheddar cheese
* 2 cups prepared mexican-style salsa
Directions
Preheat the oven to 350°F.
Sauté the onions in the oil 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 to 10 minutes, until just heated through.
Meanwhile, in microwave, nuke a package of frozen spinach until it is warm, and then wring it out in a strainer to get rid of the excess liquid.
Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking spray.
Spread half of the crushed tortilla chips on the bottom.
Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated cheddar.
Arrange the greens evenly over the cheese and spoon on half of the salsa.
Finish with the rest of the tortilla chips and top with the remaining salsa and cheddar.
Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.
Serves 6 or more.
Number of Servings: 6
Recipe submitted by SparkPeople user GRATTECIELLA.
Sauté the onions in the oil 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 to 10 minutes, until just heated through.
Meanwhile, in microwave, nuke a package of frozen spinach until it is warm, and then wring it out in a strainer to get rid of the excess liquid.
Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking spray.
Spread half of the crushed tortilla chips on the bottom.
Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated cheddar.
Arrange the greens evenly over the cheese and spoon on half of the salsa.
Finish with the rest of the tortilla chips and top with the remaining salsa and cheddar.
Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.
Serves 6 or more.
Number of Servings: 6
Recipe submitted by SparkPeople user GRATTECIELLA.