-
1
To cook your own black beans: Rinse 1 lb.
-
2
of beans in a strainer and check for stones and dirt clumps.
-
3
Place them in a large pot with 9 c. of water, 1 minced onion, 4 cloves of chopped garlic, 1 dry chipotle (optional but good), 2 bay leaves and 1 tsp.
-
4
of salt.
-
5
Bring to a simmer and cook on low heat for about 2 to 2-1/2 hrs.
-
6
During the last 30 min, add in 1 Tbsp.
-
7
of cider vinegar and 1 more tsp.
-
8
of salt.
-
9
Continue to cook till the beans are tender.
-
10
You'll have about 2 c. more beans than needed here.
-
11
If you cook your own beans, add in about 15 min to the preparation time and 2 1/2 hrs to total time.
-
12
If you use canned black beans, drain and rinse them first.
-
13
For the Vegetable Layer: Heat the extra virgin olive oil in a wide skillet over medium heat and cook the onion just till softened, about 4 min.
-
14
Meanwhile, remove the seed pods from the poblano chiles by cutting around the stems.
-
15
Cut the chiles into strips and dice.
-
16
Add in them to the onion and continue to cook.
-
17
After 5 min, add in the bell pepper, corn and zucchini.
-
18
Cook till the zucchini is tender, a couple of min longer.
-
19
Season with salt and pepper to taste.
-
20
Set aside.
-
21
For the Salsa Layer: Combine the onion, tomatoes, jalapenos and cilantro.
-
22
Season with the chile pwdr and salt.
-
23
For Assembly: Drain off any excess liquid from the black beans and roughly puree them in a food processor.
-
24
Set aside.
-
25
Oil a 15- by 10-inch jellyroll pan (a 12-inch paella pan also works well).
-
26
Heat the oven to 350 degrees.
-
27
Lay out the first tortilla in the middle of the baking dish.
-
28
Spread on a thin layer of pureed black beans, about 1/2 c.. Next add in a layer of sauteed vegetables, about 1/2 c. of grated cheese and a layer of salsa.
-
29
Repeat layering.
-
30
As you build, lightly press in the middle.
-
31
The torta tends to bunch up in the middle.
-
32
Do not press too hard or possibly overwork when spreading.
-
33
Just lightly spread on each layer.
-
34
Finish with the sixth tortilla, spread on the last layer of beans, a layer of salsa and 1 c. of cheese.
-
35
Bake till the cheese is bubbly and beginning to brown, about 35 min.
-
36
Allow the torta to rest about 15 min before serving.
-
37
This recipe yields 6 to 8 servings.
