Recipe: Black Bean Chilaquile | Idaho Statesman

Let's say you just don't feel up to the 45-minute (at least) wait at your favorite chain restaurant and you forgot to get reservations at P.F. Chang's.

If that's the case, it might be a good night to try this comforting and healthy casserole from the Moosewood Collective's "Moosewood Restaurant Low-fat Favorites." You might not even have to wait in line at the grocery store, as it uses mostly pantry ingredients.

1 cup chopped onions

1 tablespoon olive oil

1 cup chopped tomatoes (if you don't have fresh on hand, use canned)

1 1/2 cups fresh or frozen corn kernels

1 15-ounce can black beans, drained

2 tablespoons lime juice

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups chopped spinach

2 cups crushed tortilla chips (used baked if you're watching your fat intake)

8 ounces grated Cheddar cheese (the original recipe calls for fat-free cheese, but I don't believe in fat-free cheese)

2 cups salsa

Preheat oven to 350. Saute onions in oil until translucent. Stir in tomatoes, corn, beans, lime juice, salt and pepper until just heated through.

In another saucepan, blanch the spinach until just wilted.

Spray an 8x8 baking dish with cooking spray. Spread half of the crumbled chips on the bottom. Spoon veggies over the chips and sprinkle on about two-thirds of the cheese. Arrange greens over the cheese and spoon on half of the salsa. Finish with the rest of the tortilla chips and top with remaining salsa and cheese.

Bake for 35 to 40 minutes, until cheese is bubbling and beginning to turn brown.

-- Emily Simnitt