Instructions: If using dried beans, soak by covering with 2 to 3 times their volume in water and bring to a vigorous boil in covered pot; boil for two minutes.

Remove from heat and let beans soak for one or two hours. TO COOK: Use a ratio of 5 cups of water to 1 cup of beans; bring to a boil, then reduce heat to simmer, begin timing once heat is lowered. Periodically check water level, add when needed. Cook for 2 1/2 to 3 hours.

Pour vegetable oil in small skillet to about 1/2 inch depth. Fry the corn tortillas, one at a time, for about one minute on each side until they are crisp. Drain on paper towels and set aside.

Saute the onions, garlic, cumin, coriander, and chiles in oil using a large skillet, until the onions are soft and translucent, 5 to 10 minutes. Drain the cooked black beans and add them to the skillet. Mash with a potato masher or spoon until most of the beans are mashed. Add the tomatoes and orange juice. Cover and simmer on very low heat for 5 to 10 minutes, stirring frequently to prevent sticking. Add salt to taste.

Layer tortillas with shredded lettuce, then black beans, top with grated cheese, guacamole and salsa, if desired. Top with sour cream.

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