Moosewood Round Two

Monday evening I made the Black Bean Chilaquiles from the Moosewood Low Fat Cookbook.
It was work-intensive, with lots of chopping and shredding, but the great thing about a casserole-type dish is that you're good to go for days later - though I am a freshness fiend, and leftovers have a two-day max rule (a whole 'nother blog post for sure!).
These were super-tasty and healthy! I served it with a spinach avocado grapefruit salad from the MLF Cookbook, which is basically what it sounds like, with a dressing of olive oil, garlic, salt and pepper.

Here's the Black Bean Chilaquiles recipe:

Beans, black, 1.5 cup (one can)
Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Red Ripe Tomatoes, 1 cup, chopped
Lime Juice, .3 Tablespoons
1Cup of Crushed baked tortilla chips
Cheddar , Low Fat, 1 cup, shredded
Salsa, Medium, 2 Cups
Swiss chard, 2 cups, chopped


Directions
Preheat oven to 350°. Dice the onion and sauté in the oil over med-high heat. When it becomes translucent add the tomatoes and sauté for another five minutes to let some of the juices cook off. Stir in the beans, corn, black pepper and lime juice and cook until heated through. Spread 1 1/2 cups of the crushed corn chips on the bottom of a casserole dish, saving the rest to sprinkle on top. Spoon 1/2 of the tomato/corn/beans mixture into an even layer in the dish. Top with half the salsa and then half the shredded cheese. Spread the cooked greens for the next layer, then, in succession, the rest of the tomato/corn/beans, the rest of the salsa, the rest of the corn chips and finally the cheese on top. Bake for 25 minutes 6
Number of Servings: 6


Tonight is another round of Movies in the Park, with Dirty Dancing. Friends and I are meeting up for a picnic of "deconstructed" BLT sandwiches. Looking forward to it, cause nobody puts Baby in a corner!