Nigel Slater’s Recipe: Black-Eyed Bean and Tomato Quesadillas for Mexican Food Lovers

To

make the filling, finely chop 3 spring onions and sauté them in a small amount of oil in a shallow pan until they are soft.
Drain and roughly chop the grilled red peppers from a 350g bottle and add them to the pan.
Peel 3 cloves of garlic, crush them into a paste, and stir them into the peppers.

Roughly chop a 400g can of tomatoes and add them to the peppers.
Let the mixture simmer for 10-15 minutes, stirring occasionally, until it forms a rough sauce.
Drain a 400g can of black-eyed or haricot beans and add them to the onions and peppers.

Finely chop a good handful of basil and coriander leaves (you’ll need 2 heaped tbsp of each) and mix them into the sauce.
Season with salt and black pepper.

Create a quick salsa by chopping together a medium-sized avocado, 250g of cherry tomatoes, and 100g of cucumber.
Finely chop and add a couple of small hot chillies.
Season with the juice of a lime and 2 tbsp of finely chopped chives.

Place a large tortilla on a nonstick frying pan and spread the bean and tomato filling evenly.
Sprinkle 100g of finely grated manchego or any other semi-hard cheese on top and cover with a second tortilla.

Cook over low to medium heat, pressing the tortilla down occasionally, until the base is crisp and golden.
Flip the tortilla and cook the other side. Serves 2.

If possible, use corn tortillas for a crispy result, but wheat flour versions are also acceptable.

It’s a mistake to make the filling too thick as it makes them difficult to eat.

In our household, we always serve them with a side of soured cream.

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