INGREDIENTS:
Serves 6
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 salsa
METHOD:
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.
