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1
If using dry beans, soak by covering with 2 to 3 times their volume in water and bring to a vigorous boil in covered pot; boil for two min.
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2
Remove from heat and let beans soak for one or possibly two hrs.
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3
TO COOK: Use a ratio of 5 c. of water to 1 c. of beans; bring to a boil, then reduce heat to simmer, begin timing once heat is lowered.
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4
Periodically check water level, add in when needed.
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5
Cook for 2 1/2 to 3 hrs.
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6
Pour vegetable oil in small skillet to about 1/2 inch depth.
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7
Fry the corn tortillas, one at a time, for about one minute on each side till they are crisp.
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8
Drain on paper towels and set aside.
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9
Saute/fry the onions, garlic, cumin, coriander, and chiles in oil using a large skillet, till the onions are soft and translucent/soft, 5 - 10 min.
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10
Drain the cooked black beans and add in them to the skillet.
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11
Mash with a potato masher or possibly spoon till most of the beans are mashed.
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12
Add in the tomatoes and orange juice.
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13
Cover and simmer on very low heat for 5 - 10 min, stirring frequently to prevent sticking.
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14
Add in salt to taste.
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15
Layer tortillas with shredded lettuce, then black beans, top with grated cheese, guacamole and salsa, if you like.
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16
Top with lowfat sour cream.
