recipe: black bean chilaquile

May 23, 2007 § 2 Comments

It’s a rare circumstance that would lead me to cook a dish twice. I tend to like to try new recipes.  But, this black bean chilaquile was so good that I actually made it twice in two weeks.  It’s a great way to use the crumbs of the tortilla chips that are left after you have a party, or (especially for my hunny) they’re a great reason to “need” to buy tortilla chips.

This dish is very satisfying.  The black beans and cheese give it a nice creamy, smooth texture, and the corn offers a firm contrast.  There is plenty of salt from the tortilla chips, so I don’t think you need to add any to the veggie mixture.  I chose to use a medium spiced salsa, which added a nice kick, but not too much.  You could alter it to suit your tastes.

Black Bean Chilaquile (adapted from Moosewood Restaurant Low-Fat Favorites) recipe follows (click “more”)

1 c chopped onions

1 T olive oil

1 c chopped tomatoes

1 1/2 c fresh or frozen corn

15 oz can black beans, drained and rinsed

2 T fresh lime juice

1 t salt (optional)

1/2 t ground black pepper

2 c rinsed, stemmed, and chopped Swiss chard or spinach*

2 c crushed baked tortilla chips

8 oz grated fat-free sharp Cheddar Cheese

2 c salsa (I used the Whole Foods Brand, medium spice)

1. Preheat oven to 350.

2. Saute onions in oil until translucent.

3. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper.  Saute for 5 – 10 mins. or until heated through.

4. Blanch the greens, drain and set aside.

5. Prepare your casserole dish with a coating of cooking spray.

6. Spread half of the chips on the bottom.  Spoon sauteed veggies over the chips. Sprinkle 2/3 of the cheese over that. Arrange the greens over the cheese and spoon half of the salsa on top of it.  Then, sprinkle the rest of the chips, salsa, and cheese.

7. Bake for about 35 – 40 mins, or until it is beginning to brown.

*the first time, I used chard, but then forgot to put it in the chilaquile! oops! so, we had it as a side, and it was great. the second time, I added spinach, but didn’t steam it. it still tasted great. so, do what you feel like!

Nutritional Info:

4-6 servings (per 8 oz serving)

245 calories    16.4 g protein    4 g fat


§ 2 Responses to recipe: black bean chilaquile

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