No, this isn’t part of my Thanksgiving Countdown–the last dish of my 3-course feast is coming up tomorrow!–rather, this is just an outrageously tasty and satisfying, stick-to-your-ribs-without-weighing-you-down dish for any night of the week.  And heated leftovers are crave-worthy for lunch.

Yield : 6 servings

I call this delightful mash-up of everything Mexican “migas” because of the tortilla chips.  Real migas, of course, calls for eggs, which are absent from this dish, as well as torn up tortillas–my favorite part!  A partial bag of leftover chips and company coming for dinner inspired this dish, as I knew the chips would absorb moisture from the other ingredients and plump up like tortillas.

1 tablespoon  olive oil

1 medium yellow onion, diced

1/8 teaspoon salt

8 ounces chopped kale

1-15.5 ounce can beans,  e.g black or pinto, rinsed and drained (I use a tri-bean variety)

1-15.5 ounce can diced roasted tomatoes, drained

1-12 ounce package frozen yellow corn, thawed

1 1/2 cups sliced sautéed mushrooms

2.5 ounce can (dry weight) sliced black olives, drained

4 ounces canned diced green chilies

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

4 cups white corn tortilla chips + 1 cup finely crushed

1 tablespoon unbleached all-purpose flour

1 cup vegan sour cream

1/2 cup vegan mayonnaise

Freshly ground black pepper

Garnishes: dollops of vegan sour cream, a little salsa or chimichurri, and some roasted pumpkin seeds.

Preheat oven to 350 degrees.  In a large cast iron skillet over medium-high, heat olive oil.  Add onion and salt, and sauté, stirring frequently for 3 minutes or until softened.  Add kale and sauté for another 3 minutes or until softened and slightly wilted.  Transfer mixture to a very large bowl and add all remaining ingredients, except finely crushed tortilla chips, in order given, lightly crushing the 4 cups of tortilla chips with your fingers as you add.  Fold all together until will combined.  Transfer mixture to prepared casserole dish, lightly smoothing top.  Sprinkle with finely crushed tortilla chips, spray top lightly with nonstick cooking spray (a canola or olive oil variety) to promote browning, and bake, uncovered, for 30 minutes.  Cool for 10 to 15 minutes before serving topped with a dollop of vegan sour cream, a little salsa or chimichurri, and some roasted pumpkin seeds.