Black Bean Chilaquiles

Source: A Year in a Vegetarian Kitchen by Jack Bishop

8 small corn tortillas (about 6 inches in diameter)
3 tablespoons corn or canola oil
Salt
1 medium onion, minced
5 medium garlic cloves, minced
1 large chipotle chile in adobo sauce, minced, with 1 tablespoon adobo sauce
2 15-ounce cans black beans, rinsed and drained
2 cups water
1/2 cup sour cream
2 tablespoons milk
1 medium avocado, halved, pitted, scooped from skin, and cut into 1/2-inch dice
1 tablespoon fresh lime juice
5 ounces queso fresco or farmer cheese, crumbled (about 1 cup) *I have found that queso blanco makes a good substitute as well.
2 tablespoons minced fresh cilantro leaves (we didn't have any on hand)

Move the oven racks to the lower-middle and upper-middle positions and heat the oven to 350º. Cut each tortillas into 6 wedges and toss with 1 tablespoon of the oil and salt to taste in a medium bowl. Spread the tortilla pieces in a single layer on two rimmed baking sheets. Bake until crisp and just beginning to brown around the edges, 12 to 15 minutes. (To promote even baking, it's best to switch the position of the baking sheets midway through baking time.) Set the tortillas aside. The chips can be cooled and stored in an airtight container or zipper-lock plastic bag for up to 1 day.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat until shimmering. Add the onion and cook until golden brown, about 10 minutes. Add the garlic, chile, and adobo sauce and cook until very fragrant, about 2 minutes. Add the beans, 1 teaspoon salt, and the water and bring to a boil. Reduce the heat and simmer briskly until the flavors blend and the beans are still soupy, about 10 minutes. Remove the pan from the heat and cool slightly. With a potato masher, mash the beans until they form a coarse puree. (The puree should be thick but not stiff.)

Combine the sour cream and milk in a small bowl. Combine the avocado, lime juice, and salt to taste in a small bowl. Set the thinned sour cream and avocado aside.

Bring the beans back to a simmer over medium heat. Stir in the tortillas and cook, stirring often, just until the tortillas soften but still retain some chewiness, about 3 minutes. (If the beans become really thick, thin them with a little water.)

To serve, scrape the bean and tortilla mixture onto a warm, deep platter. Sprinkle the cheese over the chilaquiles and then dollop with the thinned sour cream. Spoon the avocado over the chilaquiles. Sprinkle with the cilantro and serve.

Notes: I kept this all in the skillet - no need for a platter if it's just us. Next time, I would pop the skillet under the broiler briefly, to melt the cheese.

I talked about this recipe HERE.