Ingredients
1tbspolive oil
1small onion
2clovegarlic
1½tspcumin,preferably whole seeds, freshly toasted and ground
2canblack beans
1cupchicken stock
salt and freshly ground pepper
2large poblano peppers
1bunchscallions
½cupcilantro,coarsely chopped
1logfresh goat cheese
6tortillas,whole-grain
Preparation
In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened. Stir in cumin and cook 30 seconds.
Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty). Season with salt and pepper. Let cool.
Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin. This will take about 10 to 15 minutes.
Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing.
Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
Preheat oven to 375 degrees. In the bottom of a 1-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture.
Place dish on a sheet pan and bake 30 to 35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer.
Place in oven with dip and bake 10 to 12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side
