Instructions

• The night before, place 1 cup dried black beans in a quart-sized container or jar, cover with cold water so the beans are submerged, cover, and refrigerate overnight.
• Drain the soaked beans and transfer them to a heavy saucepan or Dutch oven. Add enough water to come within 2 inches of the top of the pot. Add 1 bay leaf, 2 teaspoons kosher salt, and 1 dried chile.
• Place the pot over medium-high heat and bring to a simmer. Reduce heat to medium-low, cover, and maintain a gentle simmer, stirring occasionally, for about 40 to 50 minutes, until the beans are tender but still slightly al dente and just beginning to fall apart.
• Before draining, reserve 1 cup of the simmering cooking liquid. Then drain the beans well and discard the bay leaf and dried chile.
• In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chopped onion, minced garlic, seeded and chopped poblano, and seeded, finely chopped jalapeño. Sauté, stirring occasionally, about 8 to 10 minutes, until the vegetables begin to soften.
• Add the finely chopped chipotle pepper in adobo (about 1 tablespoon), 1/2 teaspoon ground cumin, and a pinch of salt. Cook, stirring, until fragrant (about 30 seconds).
• Add the drained black beans to the skillet and toss to coat with the vegetables and spices.
• Add 1/4 cup of the reserved bean cooking liquid and simmer, stirring, until the liquid is mostly absorbed. Continue adding the reserved liquid in 1/4-cup increments, stirring and simmering after each addition, until the beans are well coated and the sauce has thickened (use up to the reserved 1 cup as needed).
• Taste and finish the beans with lime juice and additional salt to taste.
• Warm the 16 corn tortillas on a dry skillet or griddle or in the oven, and keep them warm.
• To assemble, spoon the black bean mixture down the center of each warmed tortilla. Top with fresh cilantro, diced avocado, crumbled queso fresco or cotija cheese, and a drizzle of sour cream. Serve warm.