Last Updated on March 7, 2016

Serves 4

Ingredients
2 dried ancho chilies

1 C. boiling water
2 T. olive oil
1 small yellow onion, minced
1/4 C. minced fresh cilantro
1 t. ground coriander
2 T. tomato paste
2 C. cooked, drained black beans
salt to taste

Place the ancho chilies in a pie pan, or wide shallow bowl, and pour the boiling water over them. Cover the pan with the chilies with a plate, allowing them to steam and hydrate in the water for 10 minutes.

Meanwhile, heat the olive oil in a medium saucepan over a medium high flame. Once the oil is hot, sauté the minced onion and cilantro leaves, for about 3 minutes until the onions are translucent. Remove the chilies from the warm water and place them on a cutting board (save the soaking water). Remove and discard the stems and seeds from the chilies. Slice the chilies into thing strips. Add the sliced chilies, coriander, and tomato paste to the saucepan, and continue to sauté for 3 more minutes, to lightly brown the chilies. Add the beans, and the chili soaking water to the pan, and stir together, so that the tomato paste thickens the soaking water into a sauce. Salt to taste.

Making and Filling the Skins
4 Small russet potatoes
1/4 cups extra virgin olive oil
salt and pepper to taste
2 Tablespoons fine chopped cilantro leaves
2 scallions, sliced thinly
1 C. tofu sour cream (optional)

Preheat oven to 350 degrees.
Wash the potatoes and place them in a large pot. Fill the pot with water until the potatoes are covered. Place the pot on the stove over a high flame, and bring it to a boil. Allow the potatoes to cook for only 5 minutes after the water comes to a boil. Carefully drain the water from the pot, and replace the hot water with ice and cold water. Allow the potatoes to cool fully. Cut each potato in half, lengthwise. Holding the halved potatoes in one hand, to help support them structurally, carefully remove the centers of the potatoes with a melon baller or sharp edged spoon, leaving the skins and a slim 1/4 inch rim of potato close to the skin. Drizzle olive oil on the skins, and lightly season them with salt, and pepper. Bake the skins for 15-18 minutes until golden and thoroughly cooked. Once baked, fill the potato skins each with 1/4 C. of the ancho chili black beans.

Cilantro lime tofu sour cream

1/2 lb. firm tofu, crumbled
1/3 C. extra virgin olive oil
juice and zest of two limes
1 t. rice vinegar
1/2 t. sea salt
1/4 C. chopped cilantro

Place the tofu, oil, lime juice and zest, vinegar and salt into a blender, and blend on high for 60 seconds until completely smooth. Stop the blender and add the cilantro. Pulse a few times to evenly incorporate. Chill for 1 hour before serving (ideally), or use immediately.