Ingredients:
1 cup chopped onions
1 tablespoon olive oil
1 cup chopped tomatoes
1 1/2 cups fresh corn or 1 1/2 cups frozen corn kernels
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 2 cups spinach
2 cups crushed baked corn tortilla chips
8 ounces grated sharp cheddar cheese
2 cups prepared mexican-style salsa
Directions:
Preheat the oven to 350 F.
Saute 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 saute 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 8×8-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 sauteed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated cheddar.
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.
Serves 4 to 6.
Try serving this with a simple tossed salad, perhaps with avocado.
Try Pineapple Buttermilk Sherbet for dessert.
Servings: 6
Time preparation: 35 min.
Time total: 75 min.