Black Bean Chilaquiles

• 12 each corn tortillas (6-inch)
• 1 each onions chopped
• 10 ounces stock
• 3 cloves garlic crushed
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin seeds ground
• 1/2 teaspoon chili powder
• 2 pounds black beans cooked, or 3 cans (14 oz each) kidney beans, drained
• 15 ounces tomato sauce flavoured with
• 1 pinch cayenne pepper
• 1 pinch cumin
• 8 ounces mozzarella cheese finely shredded
• 6 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 1 x coriander chopped fresh
• 1 x limes wedges

1. Pre-heat oven to 300F (150C), 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.
3. They will break with a clean snap.
4. Break into coarse pieces and set aside.
5. Spread onion pieces out in a heavy frying pan.
6. Cook over moderate heat without stirring until the onions are sizzling and beginning to stick to the pan.
7. Stir in the stock and let it bubble up, stirring up the browned deposits in the pan as it bubbles.
8. Stir in the garlic and the spices.
9. 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.
10. Don't rush this step.
11. It is essential that the spices should not have a harsh raw taste.
12. Stir in the black beans and heat gently.
13. Mash roughly while still in the pan, with a potato masher.
14. You want a rough lumpy mixture, not a smooth puree.
15. Set aside.
16. In a gratin dish spread a layer of a third of the tortilla pieces.
17. Spread a layer of the black beans over the tortillas and spread a third of the tomato sauce over the black beans.
18. Sprinkle with one third of the cheeses.
19. Repeat this, ending with a layer of the beans, sauce and cheeses.
20. Bake for 30 minutes covered.
21. Uncover, and bake for 5 to 10 minutes more.

corn tortillas, onions, stock, garlic, cayenne pepper, cumin seeds ground, chili powder, black beans, tomato sauce, cayenne pepper, cumin, mozzarella cheese, parmesan, fresh, limes wedges

Taken from recipeland.com/recipe/v/black-bean-chilaquiles-5294 (may not work)