-
1
1.
-
2
Pre-heat oven to 300 degrees F, 150 degrees C, gas mark
-
3
2.
-
4
2.
-
5
Bake the tortillas directly on the oven shelf for 15 to 20 min, turning once till crisp right through.
-
6
They will break with a clean snap.
-
7
Break into coarse pcs and set aside.
-
8
3.
-
9
Spread onion pcs out in a heavy frying pan.
-
10
Cook over moderate heat without stirring till the onions are sizzling and beginning to stickto the pan.
-
11
Stir in the stock and let it bubble up, stirring up the browned deposits in the pan as it bubbles.
-
12
Stir in the garlic and the spices.
-
13
Turn the heat down and simmer, stirring frequently till the mix is thick, not at all soupy, and the onions and spices are frying in their own juices.
-
14
Do not rush this step.
-
15
It is essential which the spices shouldn't have a harsh raw taste.
-
16
4.
-
17
Stir in the black beans and heat gently.
-
18
Mash roughly while still inthe pan, with a potato masher.
-
19
You want a rough lumpy mix, not a smooth puree.
-
20
Set aside.
-
21
5.
-
22
In a gratin dish spread a layer of a third of the tortilla pcs.
-
23
Spread a layer of the black beans over the tortillas and spread a third ofthe tomato sauce over the black beans.
-
24
Sprinkle with one third of the cheeses.
-
25
Repeat this, ending with a layer of the beans, sauce and cheeses.
-
26
6.
-
27
Bake for 30 min covered.
-
28
Uncover, and bake for 5 - 10 min more.
-
29
Serve garnished with lime wedges.
