Search
by Ingredient

Black Bean Chilaquile

StarStarStarHalf starEmpty star

Your rating

Black Bean Chilaquile

This turned out quite nicely, great mix of textures and flavors. If you use store bought salsa and store bought tortilla chips you will want to watch the salt levels.

 

Yield

6 servings

Prep

20 min

Cook

60 min

Ready

80 min

Ingredients

Amount Measure Ingredient Features
1 cup onions
chopped
Camera
1 tablespoon olive oil
Camera
1 cup tomatoes
chopped
Camera
1 ½ cups corn
fresh or frozen
Camera
1 ½ cups black beans
cooked, (15oz can, drained)
Camera
2 tablespoons lime juice
fresh
Camera
1 teaspoon salt
Camera
½ teaspoon black pepper
ground
Camera
2 cups swiss chard
or spinach, rinsed, stemmed and chopped
Camera
2 cups tortilla chips
baked variety, crushed
* Camera
8 ounces cheddar cheese
fat free, grated
Camera
2 cups salsa
tomato
Camera

Ingredients

Amount Measure Ingredient Features
237 ml onions
chopped
Camera
15 ml olive oil
Camera
237 ml tomatoes
chopped
Camera
355 ml corn
fresh or frozen
Camera
355 ml black beans
cooked, (15oz can, drained)
Camera
3E+1 ml lime juice
fresh
Camera
5 ml salt
Camera
2.5 ml black pepper
ground
Camera
473 ml swiss chard
or spinach, rinsed, stemmed and chopped
Camera
473 ml tortilla chips
baked variety, crushed
* Camera
231.2 ml/g cheddar cheese
fat free, grated
Camera
473 ml salsa
tomato
Camera

Directions

Preheat the oven to 350℉ (180℃).

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 cheese.

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 21338% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 803mg 33%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 26%
Sugars g
Protein 22g
Vitamin A 28% Vitamin C 24%
Calcium 18% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe