Black Bean and Poblano Tacos

• 1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
• 1 small onion, halved
• 1 bay leaf
• 1 large sprig epazote (optional)
• 1 teaspoon salt
• 4 poblano chiles
• Soft corn tortillas
• 1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
• 1/2 pound queso fresco, available in Latino groceries
• 8 ounces creme fraiche or Mexican crema

1. Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat.
2. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer.
3. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans.
4. When beans are tender, taste and adjust salt.
5. Keep beans warm in their broth.
6. Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered.
7. Set chiles aside to cool, then split lengthwise.
8. Scrape away skins and seeds with a paring knife.
9. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
10. To serve, warm the tortillas on a hot griddle or cast iron pan over a burner.
11. Put 2 warm tortillas side by side on a small plate.
12. With a slotted spoon, place 2 tablespoons beans on each tortilla.
13. Top with a few shreds of mozzarella and 2 or 3 strips of poblano.
14. Crumble a little queso fresco and drizzle about 1 teaspoon creme fraiche on each taco.

black beans, onion, bay leaf, epazote, salt, chiles, corn tortillas, mozzarella, queso fresco, creme fraiche

Taken from cooking.nytimes.com/recipes/1015176 (may not work)