1 onion, chopped
1 T olive oil
1 can whole peeled or diced tomatoes
1 c fresh or frozen corn
1 can black beans, drained
2 t lime juice
1/2 t salt
1/2 t pepper
1 package frozen chopped spinach, thawed & drained
2 c crushed tortilla chips
8 ounces pepper jack or cheddar, grated
2 c salsa
1 1/2 c sour cream
1/2 c minced parsley
Saute onions in oil until soft, stir in tomatoes, corn, beans, lime juice, salt and pepper. Cook for another 5-10 minutes until heated through.
In a medium sized bowl, whisk eggs and then wisk in sour cream and parsley. Set aside.
Oil a deep baking dish, and layer as follows:
1/2 the chips on bottom
1/2 the grated cheese
the rest of the chips
the rest of the cheese
pour the sour cream mixture over all
Bake at 350 degrees for 40-50 minutes, until bubbling and beginning to brown.
Adapted from Moosewood Restaurant Low Fat Favorites page 164