Chilaquiles

Chilaquiles

6-9 corn tortillas, torn into bite-sized pieces, and fried in a bit of oil till golden (set aside)

2 Tbsp olive oil
1 medium onion
3 cloves garlic, minced
1 pound chopped tomatoes, fresh or canned
1/2 Tbsp dried oregano leaves
Crushed red pepper to taste
2 cups cooked black beans
1 tsp salt
Plain yogurt

Heat oil in a frying pan (cast-iron is good), then add onion and saute till soft, about 10 minutes. Add garlic, tomatoes, oregano, and about 1/2 c water (add more if needed). Simmer 3-8 minutes (longer if your tomatoes were fresh). Add beans, salt, and fried tortilla bits. Heat through and serve warm, topped with yogurt. It shouldn't be dry, so add more water as needed. Serves 4. Based on a recipe from Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid.