I got this recipe from the Moosewood Low Fat cookbook. It's easy, you can keep most items in your pantry, and it's delicious, and filling!
Here's my version:
1 cup chopped onions
1 Tbsp olive oil
1 cup chopped tomatoes
1 1/2 cups fresh or frozen corn kernels
15 ounce can, drained black beans
2 Tbsp lime juice
1 tsp salt
1/2 tsp ground black pepper
2 cups rinsed, stemmed spinach
2 cups crushed baked tortilla chips (this time, I used yellow corn tortillas, and tore them up)
8 ounces grated fat-free sharp Cheddar cheese
2 cups prepared Mexican-style red salsa
Preheat oven to 350.Saute onions in oil for about 8 minutes, until translucent. Stir in tomatoes, corn, black beans, lime juice, salt, and pepper and continue to saute another 5-10 minutes, until heated through. Prepare an 13x9 casserole dish with a light cooking of vegetable spray. Spread half of the crushed chips on the bottom. Spoon the sauted vegetables over the chips and sprinkle on about two-thirds of the grated Cheddar. Arrange the greens (they will wilt when cooked!)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.
We like this with sour cream, and guacamole! Ole!
Here's my version:
1 cup chopped onions
1 Tbsp olive oil
1 cup chopped tomatoes
1 1/2 cups fresh or frozen corn kernels
15 ounce can, drained black beans
2 Tbsp lime juice
1 tsp salt
1/2 tsp ground black pepper
2 cups rinsed, stemmed spinach
2 cups crushed baked tortilla chips (this time, I used yellow corn tortillas, and tore them up)
8 ounces grated fat-free sharp Cheddar cheese
2 cups prepared Mexican-style red salsa
Preheat oven to 350.Saute onions in oil for about 8 minutes, until translucent. Stir in tomatoes, corn, black beans, lime juice, salt, and pepper and continue to saute another 5-10 minutes, until heated through. Prepare an 13x9 casserole dish with a light cooking of vegetable spray. Spread half of the crushed chips on the bottom. Spoon the sauted vegetables over the chips and sprinkle on about two-thirds of the grated Cheddar. Arrange the greens (they will wilt when cooked!)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.
We like this with sour cream, and guacamole! Ole!
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