Black bean chilaquiles

Yield: 8 Servings

Measure Ingredient
12 Corn Tortillas
1 Onion chopped
10 fluid ounce Stock
3 Cloves garlic crushed
½ teaspoon Cayenne pepper
½ teaspoon Ground cumin seed
½ teaspoon Chilli powder
2 pounds Cooked black beans, or 3s cans (14 oz each) kidney beans drained
15 fluid ounce Tomato sauce flavoured with pinch each of cayenne and cumin
8 ounces Mozarella cheese finely d shredded
6 tablespoons Parmesan cheese
Chopped fresh coriander
Lime wedges

1. Pre-heat oven to 300 degrees F, 150 degrees C, gas mark 2.

2. Bake the tortillas directly on the oven shelf for 15 to 20 minutes, turning once until crisp right through. They will break with a clean snap. Break into coarse pieces and set aside.

3. Spread onion pieces out in a heavy frying pan. Cook over moderate heat without stirring until the onions are sizzling and beginning to stick to the pan. Stir in the stock and let it bubble up, stirring up the browned deposits in the pan as it bubbles. Stir in the garlic and the spices. Turn the heat down and simmer, stirring frequently until the mixture is thick, not at all soupy, and the onions and spices are frying in their own juices. Don't rush this step. It is essential that the spices should not have a harsh raw taste.

4. Stir in the black beans and heat gently. Mash roughly while still in the pan, with a potato masher. You want a rough lumpy mixture, not a smooth puree. Set aside.

5. In a gratin dish spread a layer of a third of the tortilla pieces.

Spread a layer of the black beans over the tortillas and spread a third of the tomato sauce over the black beans. Sprinkle with one third of the cheeses. Repeat this, ending with a layer of the beans, sauce and cheeses.

6. Bake for 30 minutes covered. Uncover, and bake for 5 to 10 minutes more. Serve garnished with lime wedges.

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