Motivated not by a trip to Mexico (although I have been) but by night out in London, I decided to make spicy black bean quesadillas!
I went to Cancun last year on business, but there really wasn’t much time for anything other than slides, slides and more slides (of the PowerPoint variety that is; I don’t work at a water park). I did manage to have a dip in the Caribbean sea at 6:30 am before work and go to the craziest nightclub in the world (Coco Bongo – wow), but food-wise there was no time to sample the street cuisine and Cancun hotel buffets were the dish of the day.
On a recent Halloween night out at Hootananny, Brixton, on the other hand, I had a black bean quesadilla from the Mexican Kitchen – delicious food served in their beer garden until closing time at 3 am (Hootananny boast “the largest choice of Gourmet fillings for Tacos and Bouritos in London) – and I decide to have a go at making my own.
(Makes enough for 4 people as a snack, or 2 people as a meal)
400 g can of black beans, drained and rinsed
½ tsp ground cumin
½ tsp oregano
2 tsp dried chilli flakes (0r more or less, depending on how hot you want it)
2 spring onions, sliced
Red pepper, chopped into 1 cm bits
100 g cheddar cheese, grated
Salt and black pepper
4 flour tortillas
1 garlic clove
Handful coriander leaves
1 ripe avacado
1 tbsp lime juice
1 lime for garnish
- Mix the beans, cumin, oregano, chilli flakes, spring onions, red pepper, grated cheese and salt and pepper to taste. Mush up the beans a bit.
- Score the sides of a clove of garlic, and rub over one side of each of the tortillas.
- Spread the bean mix over 2 of the tortillas, right to the edges. Place the other two on top (garlic side down) and press down with a spatula so they are quite flat.
- Put some vegetable oil in a pan. Fry the quesadillas one at a time, for 3-4 minutes on each side.
- Meanwhile, mix the avocado, coriander and lime juice, and add a little salt to taste. ( I think I like this simple avocado dip more than I like guacamole – seriously!)
- Cut the quesadillas into quarters, and serve with the avocado/coriander/lime mix and a slice of lime to garnish.