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Black Bean Chilaquile Recipe

Black Bean Chilaquile recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Black Bean Chilaquile recipe  PDF



1 cup onions chopped
1 tablespoon olive oil
1 cup tomato chopped
1 1/2 cups corn kernels fresh or frozen
1 1/2 cups black beans, cooked (15oz can, drained)
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups swiss chard or spinach, rinsed, stemmed and chopped
2 cups baked tortilla chips crushed
8 ounces fat free cheddar cheese grated
2 cups salsa (red)

Preheat the oven to 350. 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 cheese. 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.

Black Bean Chilaquile recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
299 people have voted
Last Reviewed on 2019-05-25



Saturday, May 25 2019 Download & Print Black Bean Chilaquile recipe  PDF   Casserole recipes RSS   Thumsb up

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