Food recipes
Black Bean Chilaquile
Black Bean Chilaquile Ingredients: onions, raw oil, olive, salad or cooking tomatoes, red, ripe, raw, year round average corn, sweet, white, raw beans, snap, green, raw lime juice, raw salt, table spices, pepper, blac...
Black Bean Chilaquile
Ingredients:
onions, raw
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
corn, sweet, white, raw
beans, snap, green, raw
lime juice, raw
salt, table
spices, pepper, black
spinach, raw
snacks, tortilla chips, light (baked with less oil)
cheese, cheddar
sauce, salsa, ready-to-serve
Directions:
Preheat the oven to 350F (180C).
Saute the onions in the oil for about 8 minutes, until translucent.
Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to saute for another 5 to 10 minutes, until just heated through.
Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green.
Drain immediately and set aside.
Prepare an 8x8 inch casserole dish or baking pan with a very light coating of oil or cooking spray.
Spread half of the crushed tortilla chips on the bottom.
Spoon the sauteed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated Cheddar cheese.
Arrange the 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 to 40 minutes, until the cheese is bubbling and beginning to brown.
Ingredients:
onions, raw
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
corn, sweet, white, raw
beans, snap, green, raw
lime juice, raw
salt, table
spices, pepper, black
spinach, raw
snacks, tortilla chips, light (baked with less oil)
cheese, cheddar
sauce, salsa, ready-to-serve
Directions:
Preheat the oven to 350F (180C).
Saute the onions in the oil for about 8 minutes, until translucent.
Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to saute for another 5 to 10 minutes, until just heated through.
Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green.
Drain immediately and set aside.
Prepare an 8x8 inch casserole dish or baking pan with a very light coating of oil or cooking spray.
Spread half of the crushed tortilla chips on the bottom.
Spoon the sauteed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated Cheddar cheese.
Arrange the 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 to 40 minutes, until the cheese is bubbling and beginning to brown.