black bean chilaquile

1 cup onions, chopped
1 Tbsp olive oil
1 cup tomato, chopped
1 can corn kernels, drained
1 can black beans, drained
2 Tbsp lime juice
1 tsp salt
1/2 tsp pepper
2 cups spinach - rinsed, steamed & chopped (or frozen)
2 cups tortilla chips, crushed
grated cheddar cheese
2 cups salsa

preheat oven to 350. saute onions in olive oil for about 8 minutes or until translucent. stir in tomatoes, corn, black beans, lime juice, salt & pepper and continue to saute for another 5 to 10 minutes, until heated through. meanwhile in another saucepan, blanch greens in boiling water for 1 to 3 minutes, until just wilted but still bright green. drain immediately and set aside. (I just skipped this step and used defrosted frozen spinach).

lightly cover an 8x8 baking dish in cooking spray. spread half the chips on the bottom and then spoon the vegetables over the chips - sprinkle about 2/3 of the cheese over the top. arrange the spinach over the cheese and spoon half the salsa on top of this. spread the rest of the chips over the this and then top with the remaining salsa & cheese. bake for about 35-40 minutes, or until the cheese is bubbling and beginning to brown.

notes: I thought this was pretty good - very easy to put together and perfect for a busy night. troy thought it was "amazing" - - he ate two helpings and then packed some up for his lunch the next day. and sam wouldn't touch the black beans but liked everything else. (typical). my only tip is to maybe use a little less salt - especially if your tortilla chips are of the salty variety. and the spinach is really good with this - so it might be a good meal to introduce spinach to a less than enthusiastic audience. (from my sister in law janet who got it from my sister in law megan)