I don't know about you, but for me, Zoom meetings have become the new normal. I'm now meeting people for tea, doing meditation, organising phone calls for the lonely and learning Italian - all virtually. One of of newest groups I have become part of is #virtualsupperclub which is part of #uksupperclubs. Each week, we are challenged to cook something different, and this week is Mexican week! I abolsutley love the contrast of richness and lightness that Mexican food brings - it's true - it's all about salt, fat acid and heat. #saltfatacidheat (If you are a foodie and have not watched the series by Samin Nosrat on Netflix, do it!)
What are you missing right now? Thinking of all things Mexican, it's Friday and I can only dream of meeting my friends at #Charritos in Hoboken, New Jersey for margeritas, fresh quacamole made tableside and some of the most delicious Mexican food I've ever had. Instead, I'm going to knock together one of my favourite quasedillla recipes here in my own kitchen in the UK, which also happens to be a veggie option full of protein and vitamin C. This recipe serves two, but can be easily altered to feed a crowd (when lockdown is finally over!!!)
Ingredients
For the quesadillas
4 flour tortillas
400 gram tin of kidney beans (or black beans)
2 cups of shredded cheddar cheese
2 teaspoons cumin
Pinch of chili flakes
1/2 teaspoon salt
Olive oil
For the Salsa
1 ripe avocado
1 ripe tomato
2 tablespoons of chopped red onion
1 tablesppon fresh chopped mint
A good squeeze of fresh lime juice
1/2 teaspoon salt
1 tablespoon olive oil
*Plain yogurt, chopped chili and lime juice to finish
Method
Get your food processor out and make sure it's fitted with the steal blade. Drain the beans in a collander and wash them thoroughly with hot water (this makes the beans a little easier to blend). Tip the beans into the food processor and add the cumin, salt and chili flakes. Mix the ingredients together on a medium speed and then slowly add a drizzle of olive oil through the feed tube until the consistency resembles a smooth-ish paste. I like to leave it slightly chunky but it's up to you. You may have to scrape the sides of the bowl with a spatula to fully combine. Set aside.
Next, get your salsa ready to go. Chop the tomato and avocado into 1 centimeter bites and add to a mixing bowl. I salt the tomato slightly to release the juices and I also make sure to squeeze a bit of lime juice on the avocado to keep it from browning. Add the onion, mint and olive oil, mix and set aside.
Now back to the quesadillas. Heat a non stick skillet or wok (large enough for one tortilla) to a medium high heat. Also, put your oven on 60 degrees C/140 degrees F and get a piece a foil ready. To assemble the quesadillas, spread half of the bean mixture evenly onto one tortilla. Then spread one cup of shredded cheddar over the beans (again evenly). Take another tortilla and place over the beans and cheese combination and press down to seal. Repeat with the remaining ingredients. You will have two quesadillas.
Place one of the quesadillas in the heated pan and let it brown for 2-3 minutes. Then carefully flip the quesadilla to brown the other side. You want to make sure not to leave them for too long as they will burn. The goal is to get a really crisp crust on the tortilla and an oozy gooey cheesey beany melt on the inside. Put the cooked quesadilla in foil in the oven to keep warm whilst you cook the second one.
When both are finished, cut with a big chef's knife into four portions each. Serve up with a dollop of yogurt, a squeeze of lime, the chilis and a generous portion of the salsa! Enjoy! đđ˝
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