1 cup chopped onions 1 tablespoon olive oil 1 cup chopped tomatoes 1˝ cups fresh corn or 1˝ cups frozen corn kernels 1˝ cups cooked black beans ( 15 ounce can, drained) 2 tablespoons fresh lime juice 1 teaspoon salt ˝ teaspoon ground black pepper 2 cups rinsed stemmed and chopped swiss chard or 2 cups spinach 2 cups crushed baked corn tortilla chips 8 ounces grated sharp cheddar cheese 2 cups prepared mexican-style salsaMETHOD:
1. Preheat the oven to 350°F. 2. Sauté the onions in the oil for about 8 minutes, until translucent. 3. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to sauté for another 5 to 10 minutes, until just heated through. 4. Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green. 5. Drain immediately and set aside. 6. Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking spray. 7. Spread half of the crushed tortilla chips on the bottom.