Ingredients
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1 cup chopped onion
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1 tablespoon olive oil
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1 1/2 cups fresh corn or 1 1/2 cups frozen corn kernels
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1 1/2 cups cooked black beans (15 ounce can, drained)
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2 tablespoons fresh lime juice
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1 teaspoon salt
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2 cups rinsed stemmed and chopped swiss chard or 2 cups spinach
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2 cups crushed baked corn tortilla chips
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8 ounces grated sharp cheddar cheese
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2 cups prepared mexican-style salsa
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1/2 teaspoon ground black pepper
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1 cup chopped tomato
Instructions
- 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 another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green.
- Drain immediately and set aside.
- 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 4 to 6.
- Try serving this with a simple tossed salad, perhaps with avocado.
- Try Pineapple Buttermilk Sherbet for dessert.