Tuesday, October 10, 2006

Black Bean Chilaquile

Tonight I made Black Bean Chilaquile, originally from Moosewood Low-Fat Favorites. Someone posted it on the CLBB. I have made different recipes for chilaquile before (it's essentially just a Mexican tortilla-and-vegetable casserole), but this one was appealing to me because it includes swiss chard. I'd never cooked with swiss chard before, but so many recipes include it so I figured it was time to get over my fear of cooking with greens other than spinach.

I found the most beautiful chard called Bright Lights swiss chard. The stalks are neon pink and orange and yellow and were just so pretty. It looks like this:
chard
It cooked down really quickly and tastes a lot like spinach. I enjoyed it and plan to cook with it again, definitely. And I will always try to find Bright Lights because it's so awesome-looking.

Anyway back to the recipe. So it was very tasty. The salsa I used was way too spicy though, which is odd because I like spicy things. Next time I will use a more mild salsa. I liked the chard, and I liked using tortilla chips better than tortillas (which my other recipes call for). I would recommend this to people trying to sneak greens into their diets. I would make this again.

Black Bean Chilaquile
1 cup chopped onions
1 tablespoon olive oil
1 cup chopped tomatoes
1 1/2 cups fresh 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
2 cups crushed baked tortilla chips
8 ounces grated fat-free or reduced fat sharp cheddar cheese
2 cups prepared salsa

Preheat oven to 350 degrees.

Saute 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 saute for another 5 to 10 minutes, until 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 8 x 8-inch casserole dish or baking pan with a very light coating of oil or cooking spray. Spread half the crushed tortilla chips on the bottom. Spoon the sauteed vegetables over the chips and sprinkle with about two-thirds of the cheese. Arrange the greens evenly over the cheese and spoon on half the salsa. Finish with the rest of the chips and top with the remaining salsa and cheese. Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.

Yield: 8 servings

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