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1
In dry heavy skillet, preferably cast-iron, toast chilies over medium heat until fragrant, 20 to 30 seconds per side.
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2
Remove from heat; cool.
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3
Tear chilies into small pieces, discarding any remaining seeds.
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4
Set aside.
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5
In large heavy saucepan, heat 2 teaspoons oil over medium heat.
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6
Add onion and cook, stirring often, until lightly golden, 3 to 4 minutes.
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7
Add garlic, cumin and oregano and cook, stirring, 30 seconds.
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8
Add tomatoes, broth, molasses and reserved chilies; increase heat and bring to a simmer.
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9
Reduce heat to medium and cook, stirring occasionally, 30 minutes.
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10
Remove from heat; cool slightly.
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11
In blender or food processor, in batches, puree tomato mixture until smooth.
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12
Pass mixture through fine-meshed sieve into bowl.
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13
Set aside.
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14
In Dutch oven or deep saute pan, heat remaining 2 teaspoons oil over medium-high heat.
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15
Add both bell peppers, zucchini and corn; season with salt and freshly ground pepper to taste.
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16
Cook, stirring often, until vegetables are softened, about 4 minutes.
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17
Add black beans and reserved tomato mixture; bring to a simmer.
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18
Cook, stirring occasionally, until vegetables are just tender, 1 to 2 minutes more.
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19
Stir in vinegar.
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20
Just before serving, garnish with cilantro, lime wedges and avocado if desired.
