Black Bean Chilaquiles

* Exported from MasterCook *

BLACK BEAN CHILAQUILES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Vegetarian
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Corn Tortillas
1 Onion chopped
10 fl Stock
3 Cloves garlic crushed
1/2 ts Cayenne pepper
1/2 ts Ground cumin seed
1/2 ts Chilli powder
2 lb Cooked black beans, or 3s
-cans (14 oz each) kidney
-beans drained
15 fl Tomato sauce flavoured with
-pinch each of cayenne and
-cumin
8 oz Mozarella cheese finely d
-shredded
6 tb 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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