Bonus: blue corn tortilla chips are mixed right in. Definitely a winner in my book.
Casseroles frequently get a bad wrap in the world o' health food, likely due to recipes loaded with cheese, butter, sour cream, and endless cans of "cream of fill-in-the-blank" soups. Not today though! I crave a warm casserole on a chilly day as much as the next girl, and I knew the Moosewood would provide a health-ified, flavor-rich, oven-baked dinner.
The Moosewood's Black Bean Chilaquile has a vibrant color that comes from it's plethora of veggies: fresh spinach, fresh tomatoes, corn, salsa, and blue corn tortilla chips. Add a little guacamole and we've got quite the Rainbow Bright dinner on our hands. It may not be the most photogenic dish, but the splendid taste makes up for its lack of "cover model" qualities.
This dinner is definitely an old favorite in our house--it satisfies my need for old-fashioned casserole comfort, but with a brilliantly unique and ethnic twist that only the Moosewood can provide. We served ours with some homemade cornbread, and plenty of extra blue corn chips n' salsa.
Are you cooking up any comfort casseroles lately?
Black Bean Chilaquile
(recipe from Moosewood Restaurant Low-Fat Favorites)
Blue corn tortilla chips make the world go 'round. While we all love them with salsa and guac, you can only imagine how magnificent they taste crumbled into a Mexican Casserole. Be sure to serve this baby with plenty of fresh guacamole and salsa.
- 1 cup chopped onions
- 1 TBSP olive oil
- 1 cup chopped tomatoes
- 1 1/2 cups fresh or frozen corn kernels
- 1 1/2 cups cooked black beans (one 15 oz. can, rinsed and drained)
- 2 TBSP lime juice
- Salt to taste
- 1/2 ground black pepper
- 2 cups rinsed, stemmed, and chopped fresh spinach
- 2 cups baked blue corn tortilla chips, crushed
- 8 oz. sharp cheddar cheese (reduced fat)
- About 1 cup of your favorite red salsa
- Guacamole (we mashed up an avocado and added 2 cloves minced garlic, a splash of lime juice, a little salt n' pepper, and some fresh cilantro leaves)
1) Preheat oven to 350 degrees. In a pot, heat oil over medium heat. Saute the onion for about 8 minutes. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper. Continue to saute for another 5 -10 minutes, until heated through.
2) Meanwhile, in another saucepan, blanch the greens in boiling water for 1 to 3 minutes, until just wilted and still bright green. Drain immediately and set aside.
3) Spray an 8 x 8 casserole dish or baking pan with cooking spray. Spread half of the crushed tortilla chips on the bottom. SPoon the sauteed vegetables over the tortilla chips and sprinkle about 2/3 of the grated cheddar on top. Arrange all of the greens evenly over the cheese and spoon the salsa on top. Finish with the rest of the tortilla chips and top with remaining cheddar. Bake for about 35 - 40 minutes, until the cheese is bubbling and starts to brown. Serve with guacamole, if desired.
4) If it's also a cool, cloudy fall day where you are, you may want to consider eating your Chilaquile while you're wrapped up in a Snuggie. Or perhaps just a blanket. With your favorite book nearby :)