Before I get going – I would like to announce that I just got half way through a ham and cheese roll before realising that the funky taste was in fact mould on the bread and not the cheese. So if this is the end of me, then please know that it has been an absolute pleasure. Ew. Honestly. All I wanted was quick post-work snack fix. I wasn’t after a micro-community. Rant over. I feel like I rant too much.
Easy dinners. It’s been a while since the last one. What even was it? [opens a new tab and searches]. Oh – I remember (coincidence) – Spanish Bean Stew! A good one for winter.
My sister’s university start date is fast approaching, so we have made it our mission to battle through as many recipes as possible before she leaves! By battle through, I mean she cooks, while I supervise. I bought her a student cookbook as part of her Christmas present last year – The Hungry Student Cookbook by Charlotte Pike, so we have been selecting some good ones from that. Although I do have a few other lined up which I’ll share in due course – one, a particular favourite of mine, – twice baked mozzarella and pancetta potatoes. Oofft. That’s for another day.
This recipe deviates slightly from the book – we used black-eyed beans because I couldn’t find black beans (topical since I was living with a black eye recently), more cheese because we LOVE cheese, and went for a different coloured pepper. I know – living life on the edge. A different coloured pepper – whatever next?! I had actually never made quesadillas before, but love them, and was overjoyed at how easy they were to make! These are perfect if you’re having friends over for a casual spot of grub. Or for movie nights – easy, dip-able, finger food.
If you’re one of those people who MUST have meat in every meal, then feel free to add cooked beef strips, chicken strips, or even prawns. I also think these would be rather nice with a handful chopped fresh coriander. Next time! So go ahead and whip up a quesadilla feast! They’re D-LISH.
400g tin of black-eyed beans, drained and rinsed
2 spring onions, finely chopped
1 red pepper, finely chopped
100g mature cheddar cheese, grated
1/2 tsp ground cumin
1/2 tsp dried oregano
Zest of 1 lime, plus wedges to serve
6 medium-sized tortilla wraps
Salsa and sour cream to serve
1/ Place beans, spring onions, pepper, cheese, cumin, oregano, and lime zest in a bowl, and crush with either a fork, or even better – a potato masher, mixing to combine evenly.
2/ Place three tortilla wraps on the counter top, and divide the mixture between the three, spreading it out evenly all the way to the edges. At this point, if you have a little extra grated cheese, sprinkle it round the edges. It will help to stick the two tortillas together.
3/ Top with the remaining three tortilla wraps, and press together.
4/ Heat a non-stick pan on a medium heat, and once hot place one of the quesadillas in the pan. Once browned, flip over and brown the other side. Keep an eye on them, though, because our first one was little over-crispy! Repeat with remaining two quesadillas.
5/ Quarter each one, and serve with salsa, lime wedges, and sour cream!