Black Bean Picadillo

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Step 1

In a small bowl, cover the raisins with the hot water. Let soak.

Step 2

Heat the oil in a large skillet over medium heat. Add the onion, garlic, ½teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until the onion just starts to turn translucent, about 3 minutes. Add the ground chiles and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.

Step 3

Stir in the beans, corn and raisins with their soaking liquid. Bring to a boil, then reduce the heat and simmer for 5 minutes.

Step 4

If serving alone or with tortillas or rice, top with the cheese and the cilantro. If using as empanada filling, cool completely, then stir in the cheese and the cilantro.