Black Bean Chilaquile

1 cup chopped onions

1 tb. olive oil

1 cup chopped tomatoes

1.5 cups fresh or frozen corn kernels

1.5 cups cooked black beans (15 oz can drained)

2 tb. fresh lime juice

1 ts. salt

1/2 ts. ground black pepper

2 cups rinsed, stemmed and chopped swiss chard or spinach

8 ounces grated cheddar cheese (regular or lowfat)

2 cups prepared salsa

Preheat oven to 350 degrees. Saute the onions in the oil for about eight minutes, stir in the tomatoes, corn, black beans, lime juice, salt and pepper and continue to saute for another five to ten minutes.

Meanwhile in another saucepan, blance the greens in poiling water for 1-3 minutes, until just wilted but still bright green. Drain immediately and set aside.

Prepare an 8x8 inch casserole dish with very light coating of cooking oil or 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 teh 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.

Serves 4.

Adopted from "Moosewood Restaurant Low-fat Favorites."