This is very full of flavor, and the chips make it interesting. Again, it is a Moosewood recipe. I added the cilantro to it because it seemed like it would lack flavor. I liked it with the cilantro.
Black Bean & Tortilla Chips Casserole
1 cup chopped onions
1 Tablespoon olive oil
1 can chopped tomatoes (or 1 cup chopped Roma tomatoes)
1 & 1/2 cups frozen corn kernels
1 can black beans (rinsed)
2 Tablespoons lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups rinsed, stemmed and chopped Swiss chard (or spinach)
2 cups crushed baked tortilla chips
8 ounces grated fat-free sharp Cheddar cheese
1 cup prepared Mexican-style red salsa
Preheat oven to 350F degrees. Saute the onions in the oil for 5-8 minutes until translucent. Stir in the tomatoes, corn, black beans, lime juice, and spices and saute for 5-10 minutes longer, until just heated through.
In another sauce pan, blanch the greens in boiling water for 1-3 minutes until just wilted but still bright green. Drain and set aside.
Prepare a 6 x 9 baking dish by spraying it with a light coating of cooking spray. Spread half the crushed tortilla chips on the bottom of the pan. Spoon the bean mixture over the chips and sprinkle about 2/3 of the cheese over top. Top with the greens and half the salsa. Finish with the rest of the crushed chips, remaining salsa and finally the cheese. Bake about 35 minutes until the cheese is bubbling and beginning to brown.