Black bean tortilla soup Recipe - Los Angeles Times

Ingredients

• 1 1/4 cups (1/2 pound) rinsed dried black beans (not soaked)
• Salt
• 1 sprig epazote, optional
• 2 dried ancho chiles
• 3 garlic cloves
• 1 onion, peeled and halved
• 1 Roma tomato
• 6 cups chicken stock, divided
• 1 tablespoon olive oil
• 6 corn tortillas
• Oil for frying
• 1 cup cilantro leaves
• 12 ounces queso fresco, crumbled