Pork and Black Bean Tortilla Strata

1 lb ground pork
1 tsp cumin seeds
1 tsp fennel seeds
1 Tbsp fresh rosemary leaves, chopped
6 fresh sage leaves, julliened
1 6-oz can tomato paste
2 Tbsp chili powder
1 can black beans, rinsed and drained
About 1 cup water

1 onion, diced
1 bell pepper, diced
1 jalapeño pepper, minced
3 cloves garlic, minced

5-6 6-inch flour tortillas
2 cups grated cheddar or jalapeño jack cheese, or a mixture
Palmful fresh cilantro leaves
12 grape tomatoes, halved lengthwise
4 cups arugula
1 ripe avocado, peeled, cored and sliced

Dressing:
Juice of 1 lime
1 Tbsp seasoned rice vinegar
2 Tbsp walnut or olive oil

Sauté the pork in a bit of olive oil in a large skillet.  Add the cumin, fennel, rosemary and sage.  Salt and pepper to taste.  Once the pork is very well browned, after about 10-15 minutes, add the tomato paste and chili powder to the skillet and mix well.  Cook the mixture for another 10 minutes, over medium-low heat, watching not to burn the tomato paste (you may have to add a bit more olive oil). This really develops the tomato flavor.  Add the beans and enough water to make a saucy consistency and cook at least another 10-15 minutes.

The longer you can simmer this, the deeper the flavors will become.  Add as much water as you need if the mixture dries out; it should resemble a moist chili dish.

Meanwhile, preheat the oven to 375F.  Sauté the onion and peppers in a separate skillet, until the veggies soften and begin to brown up well, at least 10-15 minutes.  Add the garlic and cook for the last 3-5 minutes.  Add the onion mixture to the beans and pork, and mix well.

Now assemble the strata.  Pour about half the bean mixture into an oiled 13x9-inch casserole.  Lay a tortilla half on the beans, half hanging out the left side of the casserole.  Spoon in about half a cup bean mixture in a line along the middle of the tortilla, and sprinkle on some cheese. Fold tortilla over to form a half moon.  Lay the next tortilla half over the first tortilla and half on the beans and repeat the filling.  Fold tortilla in half and shift to the left a bit.  Continue layering, filling, and folding the remaining tortillas.  You should fill the casserole with the tortillas shingled, partially overlapping one another. 

Sprinkle the remaining bean mixture about the tortillas and follow with the remaining cheese. 

Cover casserole with aluminum foil and bake for 20 minutes.  Remove foil and bake another 10 minutes.  Remove from oven and let rest a few minutes before serving.  Top with cilantro and tomatoes.

Whisk together dressing and toss with the arugula.  Distribute the arugula among 4 plates.  Top with a serving of casserole.  Decorate with avocado slices and serve with lime wedges and plain Greek yogurt, or sour cream.

Serves four.