Breakfast for dinner

The new Saveur magazine just arrived dedicated just to breakfast around the world. Love it!
In Mexico, Chilaquiles is breakfast using yesterday’s tortillas, with many versions of the sauce depending on indigenous ingredients.
It has been said to have restorative power “the day after”, but don’t wait for that.
I made mine with beans so I could have breakfast for dinner.

Chilaquiles de Frijol Negro

2 16 - ounce cans of black beans
½ onion, chopped
4 garlic cloves,
1 sprig epazote
3 Chipotle chilies in Adobo (canned)
12 tortillas cut into wedges - slightly stale
½ cup crema
¼ cup cateja cheese or feta cheese
1 avocado, peeled, cut into cubes
Cilantro
Lime wedges

Sauté the onions and garlic in a medium saucepan, add a sprig of epazote. Cut the chipotle chilies in half, scrape out the seeds and cut into thin strips. Add the black beans and ½ of the chipotle to the pan. Cook for 20 minutes.
Puree in a food processor, return the mixture to the pan, and add chicken broth until the sauce is the consistency of thin cream soup
Bring to a boil. Add the tortillas and ½ of the chipotle. Stir until the tortillas have softened, about 3-5 minutes.
Scoop them into a serving bowl, drizzle with cream, sprinkle with cheese. Top with avocado and cilantro.
Serves 4-6