From Vegetarian Times – Black Bean and Corn Chilaquiles With Roasted Tomato and Chipotle Sauce

A traditional Mexican dish devised traditionally as a way to use stale tortillas:

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1 small white onion (cut into 8 wedges)

2 lb. Roma tomatoes, halved

3 large cloves of garlic, peeled

6 corn tortillas, cut into 1 inch strips (I used multi-grain tortillas and 5 was more than enough)

2 Tbs. canola oil (I used olive)

3 chipotle chiles in adoba sauce drained, 1 Tbs. sauce reserved

1 15-oz can black beans, rinsed and drained

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

1 small red onion, diced (1 cup)

1 1/2 cups crumbled queso catija or shredded Monterey Jack Cheese

1/2 cup low-fat sour cream (ew, left the sour out.)

1 Tbs. lime juice

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1. Preheat oven to 400. Place white onion, tomatoes and garlic in single layer on baking sheet, roast 25 min or until tomato skin begins to wrinkle. Spread tortilla strips and oil on another sheet and bake for 15 min (salt if you would like). Let cool for 20 minutes.

2. Peel tomatoes and place in food processor with white onions and garlic. Add chipoltes and 1 Tbs. adabo sauce, puree until smooth, season with salt and pepper as desired.

3. Spread thin layer of tomato mixture in botton of 1 1/2 qt baking dish. Add tortillas in single layer. Top with black beans, corn, red onions, and cheese. Cover with remaining sauce and bake 25 to 30 min or until bubbly.

4. Drizzle sour cream and lime juice ontop, let cool and serve.