I have come to some conclusions recently.
Conclusion #1: I need to post on here once in awhile. I had dinner with some food bloggers, some of whom post something every day! I should be able to handle posting at least every couple of weeks….right?
Conclusion #2: I am crazy. My husband says so, and I can’t disagree. The recipe below calls for crushed baked tortilla chips, so what did I do? I made my own tortillas, baked them, and then crushed them. What could have been a 45 minute dinner took me twice as long. Hopefully you are saner than I am. If not, see here for tortilla making instructions.
This recipe for Black Bean Chilaquiles from Moosewood Restaurant Low-Fat Favorites is one of my favorite dinner recipes. You could easily alter the recipe to use different vegetables, add in meat in place of (or in addition to) the beans, or use a different kind of cheese.
Black Bean Chilaquiles
from Moosewood Restaurant Low-fat Favorites
- 1 cup chopped onion
- 1 tbsp oil
- 1.5 c black beans (15 oz. can drained and rinsed)
- 1 c frozen corn
- 1.5 c diced tomatoes (I used canned)
- 2 c crushed baked tortilla chips
- 8 oz. fat-free cheddar cheese, shredded (I used Cabot 50% Light Cheddar)
- 2 tbsp fresh lime juice
- 2 c chopped fresh spinach or Swiss chard
- 2 c salsa
- Salt and pepper to taste
Preheat oven to 350. In a large frying pan, heat oil over medium heat. Add onions and saute for about 8 minutes, or until onions are translucent. Add in black beans, corn, tomatoes, lime juice, salt, and pepper. Cook for 5-10 minutes or until heated through.
In a large pot, bring water to a boil. Add in chopped greens and cook for 1-3 minutes. Immediately drain and set aside.
Lightly spray an 8×8 dish with cooking spray or oil. Layer 1 cup of crushed tortilla chips in the bottom of the dish. Spoon the black bean mixture over the chips and top with about 2/3 of the cheese. Spread the chopped greens evenly over the cheese. Spread 1 cup of salsa over the greens, then top with the remaining 1 cup of chips, 1 cup of salsa, and remaining cheese.
Cook for 35-40 minutes or until cheese is bubbly.
The slice doesn’t really hold together on the plate, but it still tastes good!