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Black bean chilaquile

this is a mexican recipe, vegetarian with exquisite and intense flavours

  • Total time: 1 hour 15 minutes

Serves: 6


  • All in American measurements - hit and miss or be more accurate: US cup size = 8floz, UK = 10 floz.
    1 cup chopped onions
    1tbsp olive oil
    1 cup chopped tomatoes
    1 1/2 cups of tinned or fresh corn kernels
    2 tbsps fresh or bottled lime juice
    1 tsp salt
    1/2 tsp black pepper
    2 cups rinsed, stemmed and chopped Swiss chard or spinach
    8 oz fat free or fat reduced sharp Cheddar cheese, grated
    1 jar of Taco brand Mexican-style red salsa
    1 can black beans


  1. Preheat oven to 350F. Saute the onions in the oilf 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.
  2. Meanwhile, in another saucepan, blanch the greens in boiling wter to cover for about 1 to 3 minutes, until just wilted but still bright green. Drain immediately and set aside.
  3. Prepare an 8" x 8" 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 2/3 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 - 40 minutes, until the cheese is bubbling and beginning to brown.

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