Black bean Chilaquiles from the Moosewood.
I intended to make this for my lunches at work this week, but I ended up eating a good bit of it right away (as you can see in my terrible picture - not even every filter/edit/feature in Instagram could save it). Really tasty. Doctored with a tiny bit more oil, a bit of cilantro, and a bit less cheese. A little hippie tasting, which is why I can’t make things from this cookbook one after the other, as I get tired of it. But these chilaquiles are a stand out.