Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese

Ingredients

• 6 6-inch corn tortillas
• 3 tablespoons olive oil
• 2 teaspoons dried epazote
• ¼ teaspoon sugar
• ¼ cup fresh cilantro
• 1 2- to 2 1/2-quart shallow flameproof casserole dish (about 2 inches deep; not glass)
• 1 cup cooked black beans
• + 13 more ingredients
• • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 3 large garlic cloves
  • 1 14- to 16-oz can whole tomatoes including juice
  • 12 medium to large fresh poblano chiles
  • ¼ teaspoon salt
  • ¼ cup raisins
  • 2 tablespoons olive oil
  • 4 3/4-lb bunches spinach
  • ¼ teaspoon salt
  • 8 ounces soft mild goat cheese
  • 1 cup heavy cream
  • toasted pine nuts

Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 mi...

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