This is another recipe from the “Moosewood Restaurant Low-Fat Favorites” book. I received the cookbook as a gift some years ago, and have recently had some more time to try the recipes in it. These aren’t chilaquiles in the traditional sense, but more like a Mexican casserole, or lasagna even!
1 cup chopped onions
1 tablespoon olive oil
1 cup chopped tomatoes (I used a little over a cup)
1 can of corn kernels, rinsed and drained
1 can of black beans, rinsed and drained
2 tablespoons lime juice
Tortilla chips (I used the “reduced guilt” ones from Trader Joe’s)
Shredded low-fat cheese
Start by sautéing the onions in oil for about 8 minutes, until they become translucent. Add in the tomatoes, corn, black beans, lime juice, salt, pepper, and cumin. The original recipe doesn’t call for cumin, but as I was stirring the vegetables and beans, thought they would be good with a little cumin thrown in. Let that sauté for another 5-10 minutes, until ingredients begin to heat through. While that is cooking, steam the spinach until it just starts to wilt, then drain and dry it. The original recipe calls for 2 cups of spinach, and I was using fresh spinach leaves, so I added some more since 2 cups didn’t seem like that much.
Preheat oven to 350 degrees and lightly oil an 8×8 baking dish. Spread a layer of tortilla chips on the bottom, then spoon the vegetable/bean mixture over the tortilla chips. Add a layer of shredded cheese over the vegetables, then put in the spinach and cover that with salsa, saving some of the salsa for the final layer. I had one jar of salsa, and if I make this again, will probably use a little more salsa to make the dish a little more moist. Cover everything with another layer of tortilla chips, then spoon more salsa and cheese on top. Bake for about 35 minutes, until the cheese begins to brown. Since the salsa I used was relatively mild, I served the dish with some hot sauce on top.