I hate wasting food. I even hate throwing away the chip crumbs at the bottom of the bag. I don’t want to eat them, because they’re so small that you have to whisk several from the bag to your mouth and inevitably end up with tiny chip pieces all over the floor. But I feel compelled to, because they’re not moldy, they’re just small. That’s why I love this recipe. I can save chip crumbs from several bags and then make this. Or, because it’s just that tasty, crush the last bits of big chips to have enough for this casserole.
adapted from Moosewood Restaurant Low-Fat Favorites
- 1 cup chopped onion
- 1 red bell pepper, chopped
- 1-2 zucchini, sliced or chopped
- 4 oz can chopped green chiles
- 1 Tbsp. olive oil
- 1 ½ cups fresh or frozen corn kernels
- 1 ½ cups cooked black beans (or one 15 oz can, drained)
- 2 Tbsp. lime juice
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 cups chopped fresh spinach
- 2 cups crushed tortilla chips
- ½ cup shredded cheddar cheese
- 2 cups salsa
- ¼ cup chopped green onions
- Preheat oven to 350.
- Sauté onion, pepper, zucchini, and chiles over medium heat for 7-10 minutes, or until onions are soft. Mix in corn, beans, lime juice, salt, and pepper and heat for 5-10 minutes to let flavors combine. Stir in the spinach at the end and let sit until spinach wilts.
- Oil a 2.5 quart casserole dish. Layer the tortilla chips on the bottom and the cooked mixture over that. Top with half the cheddar. Spread half the salsa over the cheese, then the remaining chips, salsa, and cheese. Bake for 35 minutes or until cheese is lightly browned. Sprinkle with green onions and serve with sour cream if desired.