Recipe - Black Bean Chilaquiles

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

1. Preheat 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini