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Black Bean
Chilaquiles
12 Corn Tortillas
1 Onion chopped
10 fluid ounces Stock
3 Cloves garlic crushed
1/2 teaspoon Cayenne pepper
1/2 teaspoon Ground cumin seed
1/2 teaspoon Chilli powder
2 pounds Cooked black beans -- or 3s (14 oz each) kidney -- beans
drained
15 fluid ounces Tomato sauce flavoured with -- pinch each of
cayenn
8 ounces Mozarella cheese finely -- shredded
1/4 cup Parmesan cheese
Chopped fresh coriander
Lime wedges
Pre-heat oven to 150 degrees C.
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.
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 juices.
Stir in the black beans and heat gently.
Mash roughly while still in the pan, with a potato masher, until
rough lumpy texture. Set aside.
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.
Bake for 30 minutes covered. Uncover, and
bake for 5 to 10 minutes more. Serve garnished with lime wedges.
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