1 Bag of Good Quality Tortilla Chips
1 Can Black Beans, drained and rinsed
1 Cup Frozen Corn Kernels, thawed
2 Cups Grated Monterey Jack Cheese
Salsa, as desired
The recipe says to spread the chips on the bottom of the pan, but I find they tend to get soggy if you do that, so I don't add them until after the rest has cooked. In a medium size casserole dish, spread a layer of the beans and about 3/4 cup of the cheese first. Mix. Then add the corn, salsa, and the rest of the cheese. Bake at 400 F for 5 to 7 mins. or until the cheese is bubbly. When serving I put a helping of the bean mix in the middle of the plate and surround with chips. I slowly mix in the chips as I eat so they don't sit in the sauce and get to soft. I'm a crunchy nacho kind of girl :)
This could also be served as a dip at a party! Yummers!
(As adapted from The Vegetarian 5-Ingredient Gourmet by Nava Atlas, Broadway Books, 2001.)
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