Chilaquile


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

4 eggs
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
bean mixture
1/2 the grated cheese
spinach
salsa
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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s