Serves 8
 1 (15oz) can black beans, drained & rinsed
1/2-cup milk
2 egg whites
4 T fresh cilantro or parsley, chopped
1 tsp. vegetable oil
onion, chopped
1 med green bell pepper, chopped
1 med red bell pepper, chopped
½ cup vegetable stock
2 garlic cloves, minced
4 oz chopped green chilies
1bunch collard greens, kale, or swiss chard
3 cups (about 7oz) tortilla chips, coarsely chopped
1-cup cheddar cheese, shredded 

In blender, process beans, milk, egg whites and 2 Tablespoons of the cilantro or parsley, until smooth.
Set aside.
In a medium skillet, heat oil over medium heat, add onion, peppers, vegetable stock, garlic, green chilies, and greens; cook for 5 minutes, stirring occasionally
Stir in remaining cilantro or parsley.
Place 1-1/2 cups of chopped tortilla chips in the bottom of a 2-quart casserole.
Pour bean mixture over chips.
Spread vegetable mixture over bean mixture.
Sprinkle with 1/2 cup of the cheese.
Add remaining chips and top with remaining 1/2 cup of cheese.
Bake 30 to 35 minutes at 375° F or until cheese is golden brown.
Serve with salsa, if desired.

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