Wyllie Fox Farm Recipe-Southwestern Black Bean & Chard Casserole

Southwestern Black Bean & Chard Casserole

Recipe from the Wyllie Fox Farm Kitchen

1 cup chopped onions
1 tbsp olive oil
1 cup chopped tomatoes
1 ½ cup corn kernels
1 ½ cup cooked black beans
2 tbsp lime juice
1 tsp salt
½ tsp lemon pepper, lime pepper or black pepper
2 cups rinsed, stemmed & chopped swiss chard or spinach
2 cups crushed tortilla chips
8 oz cheddar cheese
2 cups Mexican red salsa

Preheat oven to 350°. Sauté the onions in the oil for about 8 minutes, until translucent. Stir in the tomatoes, corn, black beans, lime juice, salt & pepper and continue to sauté for8-10 minutes, until heated through.

Meanwhile, in another saucepan, blanch the greens in boiling water until just wilted. Drain & set aside.

Lightly oil an 8x8 casserole dish. Spread half the crushed tortilla chips on the bottom. Spoon the sautéed vegetables over the tortilla chips and sprinkle about 2/3 of the grated cheese on top. Arrange the greens evenly over the cheese and spoon on half the salsa. Add the remaining tortilla chips, then top with the remaining salsa & cheese.

Bake for 35-40 minutes, until the cheese is bubbling & beginning to brown.

Serves 4-6