Return to Recipe Index
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