*  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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