Black Bean Chilaquile

• 1 cup chopped onion
• 1 tablespoon olive oil
• 1 cup chopped tomato
• 1 1/2 cups fresh corn or frozen corn kernel
• 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 corn tortilla chips
• 8 ounces grated sharp cheddar cheese
• 2 cups prepared mexican-style salsa

1. 1Preheat the oven to 350u0b0F.
2. 2Saute the onions in the oil for about 8 minutes, until translucent.
3. 3Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to saute for another 5 to 10 minutes, until just heated through.
4. 4Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green.
5. 5Drain immediately and set aside.
6. 6Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking spray.
7. 7Spread half of the crushed tortilla chips on the bottom.
8. 8Spoon the sauteed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated cheddar.
9. 9Arrange the greens evenly over the cheese and spoon on half of the salsa.
10. 10Finish with the rest of the tortilla chips and top with the remaining salsa and cheddar.
11. 11Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.
12. 12Serves 4 to 6.
13. 13Try serving this with a simple tossed salad, perhaps with avocado.
14. 14Try Pineapple Buttermilk Sherbet for dessert.

onion, olive oil, tomato, fresh corn, black beans, lime juice, salt, ground black pepper, swiss chard, tortilla chips, cheddar cheese, salsa

Taken from www.epicurious.com/recipes/member/views/black-bean-chilaquile-1267588 (may not work)