Title: Black bean chilaquiles
 Categories: Low fat, Vegetarian, Main dish
      Yield: 8 Servings
 
     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.