Black Bean Chilaquile

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Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 219.9

Total Fat: 5.9 g
Cholesterol: 6.0 mg
Sodium: 653.1 mg
Total Carbs: 35.7 g
Dietary Fiber: 10.0 g
Protein: 10.9 g

View full nutritional breakdown of Black Bean Chilaquile calories by ingredient

Introduction

from the Moosewood Restaurant Low-Fat Favorites cookbook, this is fast, easy and delicious. The recipe calls for 2 cups of crushed tortilla chips on the bottom of the casserole dish, but I omit them. from the Moosewood Restaurant Low-Fat Favorites cookbook, this is fast, easy and delicious. The recipe calls for 2 cups of crushed tortilla chips on the bottom of the casserole dish, but I omit them.

Minutes to Prepare: 20

Minutes to Cook: 35

Number of Servings: 5

Ingredients

1 c. chopped onions

1 T olive oil

1 c. chopped tomatoes

1 1/2 c. fresh or frozen corn kernels

1 1/2 c. cooked black beans (15 oz can, drained)

2 T fresh lime juice

1 tsp salt

1/2 tsp ground black pepper

2 c. rinsed, stemmed and chopped swiss chard or spinich

8 oz. grated cheddar cheese

2 c. Mexican-style red salsa

Directions

Preheat oven to 350. Saute the onions in the oil til translucent (about 8 mins). Stir in the tomatoes, corn, black beans, lime juice, salt & pepper, and continue to saute for another 5-10 minutes, until just heated through.
Meanwhile, in another pan, steam the greens until just wilted but still bright green. Drain and set aside.
Lightly oil an 8x8" casserols dish or baking pan. Spoon the sauteed vegetables into the dish and cover with 2/3 of the cheese. Arrange the greens evenly over the cheese and spoon on the salsa. Top with the remaining cheese. Bake for 35-40 mins until the cheese is bubbling.

Number of Servings: 5

Recipe submitted by SparkPeople user HEALTHYLASS.