1 14 ounce can black beans, rinsed and drained 1 cup beef broth ½ teaspoon dried savory, crushed ½ cup chopped onion ½ fresh habañero pepper, seeded and minced, or 1 to jalapeño or serrano peppers* 2 tablespoon vegetable oil Salt
Chiltomate Sauce
1 14.5 ounce can fire-roasted diced tomatoes, undrained 1 tablespoon cider vinegar ½ teaspoon bottled habanero chili sauce ¼ teaspoon salt
Fresh or Fast:
Fresh: Make as directed. Fast: Instead of baking tortillas, use purchased tostada shells. Use 1 cup canned refried black beans instead of Frijoles Colados. Use the “fast” version of Chiltomate Sauce.
*
Because hot chile peppers, such as habañeros, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
