The Recipe Trove

serves 8

from Vegetarian Times, April 2008

1 small white onion, cut into 8 wedges

2 lbs. roma tomatoes, cut in half. (I used two cans of whole tomatoes, cut in half)

3 large cloves garlic, peeled

6 corn tortillas, cut into 10-inch wide strips

2 Tbs canola oil

3 chipotle chiles in adobo sauce, drained, 1 TBS sauce reserved

1 15-oz can black beans, rinsed and drained

2 cups frozen corn, thawed (I used 1 can corn, drained)

1 small red onion, diced (1 cup)

1 1/2 cups crumbled queso cotija or shredded Monterey Jack cheese

1/2 cup low fat sour cream

1 Tbs lime juice

1.  Preheat oven to 400ºF.  Place white onion, tomatoes, and garlic in single layer on baking sheet.  Roast 25 minutes, or until onions begin to brown and tomato skins wrinkle.  meanwhile, toss tortilla strips with oil and spread on a separate baking sheet. Bake 15 minutes.  Sprinkle with salt.  Cool tortillas and vegetables for 20 minutes.

2. Peel tomatoes and place in food processor with onions and garlic. Add chipotles and reserved adobo sauce; puree until smooth, and season with salt and pepper.

3. Spread thin layer of tomato sauce in bottom of 1 1/2 quart baking dish.  Add tortillas in a single layer. Top with black beans, corn, red onion, and cheese.  Cover with remaining sauce, and bake 25 to 30 minutes, or until bubbly.

4. Whisk together sour cream and lime juice, drizzle of chilaquiles.

**Notes:  My sauce ended up not being very saucy.  Roasting the tomatoes adds great flavor, but reduces the liquid.  I would suggest adding a small can of tomato sauce as well to the tomato puree.  I also added about 1/2 cup chopped roasted red peppers to the black bean filling, and would do so again.