Happy Cesar Chavez Day!

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

Farmers’ market ingredients

• onion
• mushrooms
• kale
• corn tortillas
• cheese

Supermarket ingredients

• oil
• frozen corn
• black beans
• spices
• tortilla chips
• salsa

Instructions

Preheat oven to 350 degrees.

Lightly grease a 9 x 13 inch casserole dish and set aside.

Heat a large skillet over medium high heat. Add the oil and swirl to coat the inside of the pan. Add the onion and mushrooms and sauté about 3 to 5 minutes, until they are beginning to soften. Add the kale and garlic and sauté another 3 minutes. Add the corn, black beans, chili powder, cumin, and salt and pepper to taste, and sauté and stir about 3 minutes more, until the spices are evenly distributed. Remove from heat and set aside.

Now, evenly layer the following items in the following order into the greased casserole dish:

1. Corn tortillas—half the package.
2. Tortilla chips—2 cups, or half
3. Sautéed veggies & beans—all
4. Salsa—12 oz, or half
5. Cheese—half, or ¾ cup of each
6. Corn tortillas—final half package
7. Tortilla chips—remaining 2 cups
8. Salsa—12 oz, or remaining half
9. Cheese—remaining half, or ¾ cup of each

Cover the casserole dish with aluminum foil. Bake in preheated oven for 40 minutes, or until cheese is bubbly and golden. Serve.

Yield: 8 large servings

*This recipe originally appeared on Awake at the Whisk