Recipe for cooking black bean chilaquiles

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Black Bean Chilaquiles

1 1/4 C. dried black beans, soaked overnight
6 C. chicken broth
1/2 white onion, chopped
3 garlic cloves, chopped
2 canned chipotle chiles, seeds removed
1 tsp. salt
8 oz. tortilla chips
Sour cream for garnish
Diced avocado for garnish
Cilantro for garnish
Cotija cheese for garnish

Drain the beans and Mix together in a lrg. pot with the chicken broth, onion, garlic, chiles and salt. Simmer partially covered until the beans are very tender, about 2 hr.. Add water if necessary to keep the beans completely submerged. Let the beans cool.

In batches, pure the beans in a blender, adding more water as needed to create a thin soup like consistency. Taste and season the pure with salt. You may complete this step several days in advance and store in the refrigerator. Bring the black bean pure to a boil in a lrg. pot. Add the tortilla chips and stir frequently until the chips have softened, but are still a little chewy. Spoon into a servings dish, garnish and serve immediately.