Monday, December 19, 2011
I just discovered the appeal in tropical screen savers. But instead of plastering white-sand beaches across my computer screen I decided to eat them on a plate. Yesterday felt like winter in Providence for the first time and rather than simmer a giant pot of soup I made Mexican quesadillas and imagined eating them under an umbrella.
slightly adapted from Plenty
Black Bean Paste:
1 1/2 cups cooked black beans (canned are fine)
1 tsp coriander
1/2 tsp cumin
1/4 tsp cayenne pepper
1 small handful cilantro, chopped
juice 1 lime
1/2 tsp salt
1/2 small red onion, thinly sliced
1/2 tbsp white wine vinegar
3 green onions, thinly sliced
5 medium tomatoes, diced
1 garlic clove, crushed
1 handful cilantro, finely chopped, plus extra leaves to garnish
3/4 tsp salt
juice 1/2 lime
2 ripe avocados, diced
8 small corn tortillas
3/4 cup sour cream*
4 1/2 oz good-quality shard Cheddar, grated*
6 tbsp drained and roughly chopped pickled jalapenos
*for vegan, either leave out or substitute with your favorite dairy free sour cream and cheese
To make black bean paste. Place all the ingredients in a food processor and quickly pulse until a rough paste has formed.
Make the salsa. First soak the red onion in the vinegar in a large bowl for a few minutes. Then add all of the other ingredients and stir well.
Prepare a griddle pan or skillet over medium/high heat.
Take one of the tortillas and spread with 2 tablespoons of the bean paste, creating a large circle in the center but leaving about 3/4 inch clear all around at the edge. Over one half of the bean circle spread a tablespoon of sour cream, a sprinkle of Cheddar, a tablespoon of salsa and some jalapenos. Fold over the other tortilla half.
To cook, gently place the quesadillas on the heat, leave for 2-3 minutes, then turn and cook for 2-3 minutes on the other side. The filling should be warm and the tortilla nicely charred.
Cut each tortilla into two at an angle and transfer to a serving dish. Spoon remaining salad alongside and garnish with cilantro leaves.