We (eventually) ate some super-delicious tapas-style food at a well-known Mexican restaurant in Covent Garden, but only after what I’ve dramatically decided to describe as ‘a serious of unfortunate events’! My sister got stuck at work, my friend got stuck on a train and I got stuck using the blue dot on Google maps and ended up going to the wrong restaurant!
So an hour later than planned we sat drinking margaritas and deciding what to order. My friend is a vegetarian so instead of my usual meat, meat and more meat order we switched in a few lighter options. That’s when I discovered smashed black beans. If, like me, you’re not a fan of whole black beans, you should definitely try bashing them up! I’ve been experimenting since and here’s what I’ve come up with…
‘Bashed up black bean quesadillas’. Hope you enjoy!
- 380g black beans, drained
- 1 tbsp cumin
- 1 tbsp oregano
- 1 jalapeño, finely chopped
- 2 spring onions, sliced
- 1/2 an avocado, cubed
- Juice of 1/2 a lime
- 100g monterey jack cheese, grated
- 1 tbsp olive oil for cooking
- 2 wholemeal tortillas
- Natural yoghurt to serve
Mix the spices with the black beans and ‘bash’ together at the bottom of a heated griddle pan. You should end up with a sort of black bean mash which you can add the spring onions and jalapeño to. Heat for a little while, add the lime juice, then set the mixture aside in a dish and wipe out the griddle pan.
Heat the oil in the pan over a medium heat and add a tortilla. Spoon half the black bean mixture, cheese and avocado into one half of the tortilla, fold the other half over and press down with a spatula. Fry the quesadilla for a few minutes on one side then flip and fry the other side until the cheese is melted and the tortilla is slightly crispy. When it’s done, keep warm and make the other quesadilla.
Serve with natural yoghurt and a green salad.