I just made a new recipe tonight and I think it's quite yummy. It's vegetarian for our veggie members but I think meat eaters would like it just as much. It's from the Moosewood Restaurant Low Fat Favorites cookbook (my new favorite). It goes together super easy and is a good way to sneak a little spinach in for the kids.
Black Bean Chilaquile (but I'm calling it taco casserole
)
1 cup chopped onion
1 tablespoon olive oil
1 cup chopped tomato
1 1/2 cups corn (I used frozen)
15 ounces black beans, canned, drained and rinsed
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon pepper
2 cups chopped spinach
2 cups crushed baked tortilla chips
8 ounces grated cheddar cheese (recipe called for fat free- I used full fat)
2 cups salsa
1. preheat oven to 350
2. saute onions in oil till translucent. stir in tomatoes, corn, beans, lime juice, salt and pepper, saute 5- 10 min till heated through
3. meanwhile in another pan blanch the spinach in boiling water 1- 3 minutes until just wilted, drain, set aside
4. Spray baking pan with Pam and cover bottom with 1/2 of the tortilla chips
5. spoon veggie mixture over top and top with 2/3 of the cheese
6. arrange spinach on top and spoon on half of the salsa
7. finish with the rest of the tortilla chips and top with the rest of the salsa and cheese
8. bake 35-40 min.
I served it with taco sauce and sour cream- yummy!
