Black Bean Chilaquile aka Amy's Mexican Bowls

This recipe comes from the amazing Moosewood Restaurant (Low-fat Favorites Cookbook) and is a new favorite at our house. It is packed full of vegetables and the Blender Hot Sauce is so good, but if you are in a hurry you can use any salsa or I bet enchilada sauce would be really good too. When we were eating this all I kept thinking was how it tasted just like Amy's frozen Mexican bowls. Don't believe me? Try it for yourself!

Black Bean Chilaquile

1 cup chopped onions

1 tablespoon olive oil

1 cup chopped tomatoes

1 ½ cups fresh or frozen corn kernels

1 ½ cups cooked black beans (15-ounce can drained)

2 tablespoons fresh lime juice (about half a lime)

1 teaspoon salt

½ teaspoon pepper

2 cups rinsed, stemmed and chopped Swiss chard OR spinach

2 cups crushed tortilla chips

2 cups grated cheddar cheese (8 ounces)

2 cups red salsa or Blender Hot Sauce

Preheat oven to 350.

Sauté onions in oil until they are translucent, about 8 minutes.

Stir in tomatoes, corn, black beans, lime juice, salt and pepper and continue to sauté for 5 to 10 minutes until heated through.

Blanch greens in boiling water until just wilted and bright green, drain and set aside. (Note: I sautéed my spinach with about a half cup of the salsa until just wilted and bright green).

Prepare a casserole dish (8x8 or 9x12) with a very light coating of oil. Spread half of the crushed chips on the bottom. Spoon sautéed vegetables over chips and sprinkle two-thirds of the cheese. Arrange the greens evenly over the cheese and spoon on half the salsa (1/2 cup if you sautéed the spinach in salsa). Finish with the remaining chips and top with remaining salsa and cheese (I also added some olives on top).

Bake for 30-40 minutes until cheese is bubbly and beginning to brown. Enjoy!

Blender Hot Sauce

1 cup chopped onions

1 cup chopped bell pepper

1 or 2 fresh green chiles (I used jalapenos), seeds removed (for more spice add seeds)

5 cloves garlic minced

4 cups chopped fresh tomatoes OR 3 cups chopped canned tomatoes with their juice (28-ounce can)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon dried oregano

2 tablespoons chopped fresh cilantro

In a blender or food processor combine all the ingredients and puree until smooth. Transfer to sauce pan and simmer on low uncovered for about 30 minutes. Sauce should thicken and the flavors should be mellowed. Stir often as it cooks to prevent sticking.

Will keep for up to two weeks in the fridge (you could probably freeze it as well).