Ingredients

serves 8 to 10

　　4 fresh poblano chiles

　　18 corn tortillas (6 inches each), halved

　　7 tablespoons vegetable oil

　　10 ounces spinach, tough stems removed

　　Coarse salt

　　1 small onion, thinly sliced

　　4 garlic cloves, minced

　　2 cans (15 ounces each) black beans, drained

　　1 cup Mexican crema or sour cream, plus more for serving

　　2 1/4 cups Tomatillo Salsa (recipe follows), plus more for serving

　　1 1/2 cups (8 ounces) grated queso fresco or Monterey Jack cheese, or a combination

　　

Tomatillo Salsa

2 tablespoons vegetable oil

　　1 small onion, finely chopped (about 3/4 cup)

　　3 garlic cloves, coarsely chopped

　　2 1/4 pounds tomatillos, husked and washed

　　1 fresh serrano chile, stemmed and seeded for less heat if desired

　　2 tablespoons coarsely chopped fresh cilantro

　　1/2 teaspoon coarse salt

　　(makes about 5 cups)

　　

Step 1

Place chiles directly over the flame of a gas-stove burner on high heat. Roast chiles, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer to a bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. Remove stems, seeds, and ribs; cut chiles into 1 × 1/2-inch strips. Transfer to a nonreactive bowl.

　　

Step 2

Preheat the oven to 425°F. Brush tortilla halves on both sides with 3 tablespoons oil. Arrange on baking sheets. Bake, rotating sheets halfway through, until tortillas begin to bubble (before becoming crunchy), 5 to 7 minutes. Set aside. Reduce oven temperature to 350°F.

　　

Step 3

Heat a large skillet over medium heat. Wash spinach, and drain but do not dry. Add spinach to skillet. Cover, and cook until spinach has wilted, about 2 minutes. Season with 1/4 teaspoon salt. Transfer to a cutting board; let cool slightly. Squeeze out liquid. Coarsely chop, and set aside.

　　

Step 4

Heat 2 tablespoons oil in a medium skillet over medium heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until translucent, about 3 minutes. Stir in chiles; cook until heated through, about 1 minute. Transfer to a bowl.

　　

Step 5

Heat remaining 2 tablespoons oil in same skillet. Add garlic, and cook, stirring, 30 seconds. Add beans and 1/2 teaspoon salt; cook, mashing slightly with the back of a wooden spoon, 2 minutes. Transfer to a bowl; set aside.

　　

Step 6

Line bottom of a 10 1/4-inch-round, 2 1/2- to 3-inch-deep baking dish with 12 tortilla halves, overlapping slightly. Layer with chile mixture, half the bean mixture, and half the crema. Spread 3/4 cup salsa over top. Sprinkle with 1/2 cup cheese. Repeat for second layer, using spinach instead of the chiles. Top with remaining tortillas, 3/4 cup salsa, and 1/2 cup cheese.

　　

Step 7

Bake until heated through, 45 minutes to 1 hour; cover with foil for last 15 minutes if browning too quickly or becoming too dry. Let stand 15 minutes before serving. Serve with more salsa and crema.

　　

Tomatillo Salsa

Step 8

Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Stir in tomatillos, 1 cup water, and the chile. Bring to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes. Drain, reserving 3/4 cup cooking liquid. Let cool slightly.

　　

Step 9

Working in batches, purée tomatillo mixture in a food processor with reserved cooking liquid. Add cilantro and salt; pulse to combine. The salsa can be refrigerated in an airtight container up to 3 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.