Black Bean Chilaquiles
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This family-friendly vegetarian meal comes from Amy Kohrman in Stanford, Calif., who keeps up with the 5:30 Challenge on ajc.com. "I use broken-up tortilla chips for a base, combine beans and corn for protein, use salsa as a binder and top it all with cheese. Voila -- glorified nachos."
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 8
2 (15-ounce) cans black beans, rinsed and drained
1 (15 1/2-ounce) can shoe-peg corn, drained
1 (16-ounce) jar medium salsa
4 cups lightly crushed tortilla chips
8 ounces grated Monterey Jack cheese
Preheat oven to 400 degrees. Lightly grease a 13-by-11-inch baking pan. In a saucepan, warm the black beans, corn and salsa. Line bottom of baking pan with half the chips, then half the bean mixture. Repeat with another layer of chips and beans. Top with cheese. Bake for 15-20 minutes, or until cheese is melted and the casserole is warmed through.
Kohrman often adds a garnish of fresh cilantro and a squeeze of lime. For a non-vegetarian entree, add cooked, shredded chicken.
Per serving: 431 calories (percent of calories from fat, 40), 17 grams protein, 49 grams carbohydrates, 10 grams fiber, 19 grams fat, 25 milligrams cholesterol, 707 milligrams sodium.
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