Monday, June 21, 2010

Kick Ass Dinner

My neighbor had a baby a few weeks ago and I wanted to make her something filling and warming and full of nutrients. I picked out this recipe for Black Bean Chilaquile from the Moosewood Restaurant Low-Fat Favorites. I'm not exactly sure what was "low-fat" about it but it was DAMN GOOD. The only CSA ingredient I used was spinach but later in the summer you could use local corn, tomatoes and onions as well. This meal could be made very easily and quickly using canned and store-bought ingredients or more slowly with fresh. I opted for canned tomatoes, canned black beans and bagged shredded cheddar but cut the corn fresh from the cob. It's really up to you...

Black Bean Chilaquile (recipe from Moosewood Low-Fat but here from memory)

1 onion

1 can fire roasted tomatoes

1 can black beans drained and rinsed

1 cup of corn (fresh really does make a difference!)

juice of one lime

tortilla chips, crushed (I actually used "hint of lime" chips)

bunch or bag of spinach- wilt by blanching in boiling water or steaming (I did it in the microwave with a little water for two minutes)

shredded cheese (cheddar, mexican blend, queso fresco, monterey jack- use whatever you have)


1. saute onions until translucent, about 6-8 minutes

2. add black beans, tomatoes, corn and lime and cook for about 10 minutes or more

3. start layering:

a. crushed tortilla chips into the bottom of a baking dish (9X9 or 9X13)

b. sauteed vegetables over the chip layer

c. spread wilted spinach over the vegetables

d. layer of cheese

e. layer of salsa

f. layer of chips

g. layer of salsa

h. layer of cheese

4. bake at 350 degrees for 35-40 minutes until bubbling


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