Black bean, black rice, and black garlic tortillas
dried black beans
chopped black garlic
Salt and pepper to taste
I used Miniature Brassica
delectabilia salad dressing
Wash the black beans and pick over to make sure any stones of dodgy looking beans are removed
Skin onion but keep whole
Skin and dice fresh garlic
Tie up the stalks of time into a bundle.
In a saucepan, simmer the garlic in the butter.
Put beans, onion, thyme, stock, and water into a saucepan, so that beans are covered by a couple of inches of liquid
Bring to the boil, then reduce and simmer, cover, and simmer for 2 hours. Stir occassionally being careful not to break up the onions. By 2 hours the liquid should be thick and sauce like.
Add more water during cooking if necessary to keep the beans very moist.
In another saucepan, add the black rice, 1/2 tsp salt, and cup of water.
Bring black rice to the boil, reduce to a simmer, cover, and simmer for 40 minutes.
Trim the red peppers, smear with olive oil, and roast for 40 minutes at 180 degC.
When the beans and rice have cooked, remove the onion from the beans, and add the rice and chopped black garlic.
Check seasoning, adding salt and pepper to taste. Simmer 10 more minutes for the flavours to meld.
Slice the roasted garlic into strips.
Slice the mozzarella cheese into strips.
Spread some black bean mix along the tortilla about 1/3 of the way up the circle.
Lay some roasted red pepper on to the black bean mix.
Lay some mozzarella on the peppers.
Roll up the tortilla and put on a baking tray.
Repeat for the other tortillas.
Bake for 10 minutes at 180 degC.
Remove from the oven and allow to cool for 10 minutes.
Slice the ends off, then into 4 pieces.
Serve with salad and delectabilia salad dressing. I added some smoked kelp to the salad dressing to add a seaside dimension.