It was one of those nights. No clue what to cook. After running 5 miles, I just wanted food…NOW. So, I played a frequent game of scouring my cabinets and fridge and try to come up with something to eat without going to the store. The easiest thing to come up with is a type of enchilada casserole. I had some ears of corn left from the farmers market and ruby red swiss chard growing in my garden. Combine those with some black beans and corn tortillas and BAM…dinner. There are endless variations to this dish. Swap spinach for the chard and many other vegetables could be added in this “dump the fridge in a casserole” type of dish. Enjoy!
Black Bean, Sweet Corn, and Swiss Chard Enchilada Casserole
Serves 4 to 6
- corn cut from 1 ear of corn
- 4 – 6 chard leaves (or spinach), ribs removed
- 1 can of black beans
- 1 jalapeño, diced
- 2 Tbsp cilantro, chopped
- 6 to 8 corn tortillas
- Prepared salsa
- cheese (feta, goat, cheddar, parmesan…whatever you have)
- salt and pepper to taste
- Preheat oven to 350F. Spray 8×8 pan with nonstick spray.
- Saute chard stems in olive oil for 5 minutes. Add diced chard leaves and cook for an additional 2 minutes until leaves begin to soften.
- Mix corn, cooked chard, beans, jalapeño, and cilantro in medium bowl.
- Spread about 1/4 cup of prepared salsa in bottom of pan. Tear 3 to 4 corn tortillas in small pieces and lay over salsa layer.
- Spread bean mixture over tortillas.
- Sprinkle cheese over bean mixture.
- Tear remaining corn tortillas in small strips and lay on top of bean and cheese layers.
- Top with 1/3 to 1/2 cup of prepared salsa on top of casserole.
- Bake for 20 to 30 minutes.