1      cup           onions -- chopped
   1      tablespoon    olive oil
   1      cup           tomato -- chopped
   1 1/2  cups          corn kernels -- fresh or frozen
   1 1/2  cups          black beans, cooked -- (15oz can, drained)
   2      tablespoons   fresh lime juice
   1      teaspoon      salt
     1/2  teaspoon      ground black pepper
   2      cups          swiss chard or spinach, rinsed, stemmed -- and chopped
   2      cups          baked tortilla chips -- crushed
   8      ounces        fat-free cheddar cheese -- grated
   2      cups          salsa -- (red)
     Preheat the oven to 350.  Saute the onions in the oil for about 8
minutes, until translucent.  Stir in the tomatoes, corn, black beans, lime
juice, salt, and pepper and continue to saute for another 5 to 10 minutes,
until just heated through.
    Meanwhile, in another saucepan, blanch the greens in boiling water to
cover for 1 to 3 minutes, until just wilted but still bright green.  Drain
immediately and set aside.
     Prepare an 8x8 inch casserole dish or baking pan with a very light
coating of oil or cooking spray.  Spread half of the crushed tortilla chips
on the bottom.  Spoon the sauteed vegetables over the tortilla chips and
sprinkle on about two-thirds of the grated Cheddar cheese.  Arrange the
greens evenly over the cheese and spoon on half of the salsa.  Finish with
the rest of the tortilla chips and top with the remaining salsa and Cheddar.
Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning
to brown.