Chilaquiles Casserole Recipe - Food Literacy Center

Ingredients

• ½ Tablespoon grapeseed or canola oil
• 1 large onion, chopped
• 1 cup chopped mushrooms
• 2 cups kale, stems removed & leaves roughly chopped
• 4 cloves garlic, minced
• 1 cup frozen corn
• 15 oz can black beans, drained and rinsed
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• Salt & pepper to taste
• 1 package corn tortillas, divided
• 4 cups whole tortilla chips, divided
• 24 oz salsa—choose your favorite, divided
• 1 ½ cups jack cheese, shredded, divided
• 1 ½ cups cheddar cheese, shredded, divided