Lisa Tries... Black Bean Chilaquiles

Recipe: Black Bean Chilaquiles (chee-lah-kee-lays)
By: My variation of http://www.vegetarianfamilytable.com/ 's variation of Jack Bishop's recipe from his cookbook A Year in the Vegetarian Kitchen.

What you need:
10 small corn tortillas
3 tbsp olive oil
kosher salt
1 large yellow onion, diced
5 mediun garlic cloves, minced
1 large chipotle in adobo sauce, minced, with 1 tsbp adobo sauce (I used a bottle of green tomatillo sauce because I could not find chipolte/adobo sauce... what is that anyway? :) )
2 15oz cans of black beans rinsed, drained (I used low sodium version)
2 cups water
1/4c sour cream (I used light version)
1 tbsp low fat milk
1 medium avocado, diced
1 tbsp fresh lime juice (I used more)
5oz queso fresco, farmers cheese or queso blanco crumbled.  Shredded Mont Jack cheese works in this too and thats what I used.

I added cilantro, lots of cumin, and diced tomatos.

What to do:
Set oven to 350.  Cut tortillas into wedges, toss in oil & salt (I didn't use the salt) in a bowl and then lay out on a baking sheet (ok if they overlap).  Bake for 12-15 mins (I baked a bit longer til they were brown and starting to get crispy).  Remove from oven and set aside.

In a skillet heat oil, add onion (I added garlic too) and brown.  then add garlic, chile, adobo (I used the green sauce only) and cook for a couple of minutes.  Then add beans, salt (I didn't add salt), and water (I added cumin too) and bring to boil.  It will be soupy looking.  I was scared I did something wrong but I didn't.  Reduce heat, simmer for about 10 mins.  Then remove pan from heat and put on protective surface so you can mash the beans in the pan.  It will be thick and there will still be whole beans which is ok.  Put pan back on heat, stir in tortillas until they become chewy.  I also added the cilantro at this point.

While the beans are cooking, get two small bowls.  In one bowl combine the milk and sour cream, mix and set aside -- this thins out the sour cream.  In the other bowl combine the avocado, lime juice, salt (I didnt use salt but I did add fresh cilantro and diced tomatos) and then set aside. 

Serve by spooning the chilaquiles onto plates and top with thinned sour cream, avocado-tomato-cilantro mix, and cheese.

This is such a good vegetarian dish!  I read that it's traditionally a Mexican breakfast, but I think it also makes a fantastic lunch or dinner too.  It doesn't look pretty, but it is tasty!! (You can add shredded chicken too -- I saw a similiar recipe online but I am so turned off by chicken at the moment so I stuck with the vegetarian version.)  SO GOOD and SO FILLING!  YUMMY!  Next time, I will add even more cumin, lime, and cilantro!  I will also slice the tortillias into smaller strips instead of 6 per tortilla.