Tortillas in Black Bean Sauce

Name: Tortillas in Black Bean Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters corn oil (for frying); 18 6-inchs 5- to 6-inch-diameter white corn tortillas; 6 Tbsps crema mexicana* or sour cream; 454 grams dried black beans, rinsed; 170 grams 1/2 cups crumbled queso fresco or feta cheese (about; 118 milliliters chopped fresh cilantro; 2 larges garlic cloves, halved; 3 pickled jalapeño chiles, halved lengthwise; 4 larges fresh epazote sprigs or marjoram sprigs; 237 milliliters chopped white onion; 1 teaspoons aniseed, ground or finely crushed in plastic bag or in mortar with pestle

Tortillas in Black Bean Sauce might be a good recipe to expand your sauce recipe box. One portion of this dish contains around 16g of protein, 13g of fat, and a total of 404 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. A mixture of beans, corn oil, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Place beans in heavy large pot.

Ingredients you will need

Beans

Equipment you will use

Pot

Add enough cold water to cover by 2 inches.

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Water

Add 1/2 cup onion, epazote, lard, garlic, and aniseed; bring to boil over high heat. Reduce heat to low, cover, and simmer until beans are just tender, adding more boiling water by cupfuls if less than 1 inch of water covers beans, and stirring occasionally, about 1 hour (beans should have soupy consistency). Season beans generously with salt; continue to simmer until very tender, about 15 minutes longer. (Can be made 2 days ahead. Cool slightly, cover, and chill. Rewarm beans before continuing.)

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Anise

Epazote

Garlic

Beans

Onion

Water

Lard

Salt

Drain beans, reserving bean cooking liquid.

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Beans

Place 3 cups beans (about half) and 1 1/2 cups bean cooking liquid in blender. Puree until smooth.

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Beans

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Blender

Transfer sauce to large saucepan. Repeat with remaining beans and bean cooking liquid (supplementing with water if necessary). Season sauce with salt and pepper. Bring sauce to simmer; reduce heat and keep warm over low heat.

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Salt And Pepper

Beans

Sauce

Water

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Sauce Pan

Heat oil in heavy medium skillet over medium heat.

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Cooking Oil

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Frying Pan

Add 1 tortilla and heat 20 seconds. Using tongs, turn tortilla over and cook until beginning to bubble and soften, about 20 seconds longer. Dip tortilla into warm bean sauce to coat.

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Tortilla

Dip

Equipment you will use

Tongs

Place tortilla on plate; fold into quarters. Repeat with remaining tortillas and sauce, arranging 3 folded tortillas in center of each of 6 plates. Spoon additional bean sauce over. Top with cheese, remaining 1/2 cup onion, cilantro, and crema, then pickled jalapeño chile half.

Ingredients you will need

Tortilla

Cilantro