Black Bean Lasagne

1 chopped onion
1 tsp olive oil
1 cup chopped tomatoes or 1 small can diced, low salt
1 ½ c. frozen corn or fresh off the cob
1 15-oz can black beans, drained and rinsed
2 Tbl lime juice
1 tsp salt
½ tsp black pepper
1 large bunch of thinly sliced Swiss Chard (I like the red chard)
2 c. crushed baked tortilla chips (I bake corn tortillas in a toaster oven until crisp)
8 oz. grated low-fat cheddar cheese
2 c. red salsa, medium or mild
low-fat sour cream, optional

Saute onions in the oil until translucent. Stir in tomatoes, corn, black beans, lime juice, salt and pepper. Continue to saute until just heated through.

Meanwhile steam swiss chard for 1-3 minutes, until just wilted but still bright green. Drain immediately. (May blanch greens instead of steaming but more of the vitamins are lost.)

Lightly coat an 8x8 casserole with cooking spray. Spread half of the chips on the bottom. Spoon the greens over the chips and sprinkle on about 2/3 of the cheese. Arrange greens evenly over cheese and spoon on ½ of the salsa. Finish with the rest of the chips and top with the remaining salsa and cheddar. Cover with foil and bake for 30 minutes, until the cheese is bubbling.  Serve with sour cream.  I also top mine with "hot" salsa for more pizzazz (I make it with mild salsa since my child doesn't like spicy).

Per 8-oz serving (made with low-fat cheese): 245 cal, 16.4 g protein, 4 g protein, 40 g carbohydrate.


Some tasty variations: 
1.  Replace swiss chard with sauteed zucchini and use monterey jack/feta mix for the cheese.
2.  Use blue corn tortilla chips instead of yellow