Black Bean Chilaquile

This is one of my favorite vegetarian potluck meals.  It is super easy to prepare and not the usual mac and cheese or baked pasta dish.

1 cup chopped onion
1 T olive oil
1 cup chopped fresh tomato
1 1/2 cups of frozen corn kernels
one 15 oz can black beans - drained and rinsed
2 T lime juice
1 t salt
black pepper
2 cups crushed corn tortilla chips (yes that is correct, take a bag of tortilla chips and CRUSH them)
8 oz. grated sharp cheddar cheese
2 cups salsa

Preheat oven to 350 degrees.

Saute onions for about 10 minutes.  Stir in tomatoes, corn, black beans, lime juice, salt and pepper.  Cook for 10 minutes.

In an 8 x 8 square pan, spray with PAM.  Spread half of the chips on the bottom.  Spoon half of the vegetables over the chips, then put half the cheese on top of the vegetables.  Spoon half of the salsa over the cheese.

Then put the remainder of the chips on top, then the vegetables, then the salsa and finish with the cheese.

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

Serve with rice and corn muffins!