Super easy dish for making a quick dinner really. You really just need tortillas and well, queso (=cheese :)). The recipe I am making here takes it’s inspiration from the great Ottolenghi and makes them taste quite Mexican I find. It involves a black bean paste, a salsa, grated gruyere and crème fraîche.
I make a black bean paste with 200 grams of canned cooked black beans, a bunch of fresh coriander, the juice of 2 limes, salt, pepper and nutmeg. Look, the black beans are the basis, and you can spice it as you wish, really. The beans take it all, everything fits (it’s like fashion). Blend everything in a mixer for 20 seconds and set aside.
Next, I am making a salsa. I need about 20 fresh and crunchy cherry tomatoes, 2 avocados, an onion, another lime, more fresh coriander, 4 tables spoons of white wine vinegar, 1 table spoon of dried estragon (or tarragon), black pepper, salt and a red chili. As always, take it easy on the salt and do not add chili if you want your baby to eat of it (which I do, so I add the chili separately to the quesadillas for those who want some).
Cut the onion in thin slices and mix them into the vinegar together with the estragon. Let this sit for 10 minutes. Cut the tomatoes in halfs and throw them into the mix. Cube up the avocados and throw them in as well. Now chop the coriander, leaves and stalks, throw it in as well, season and add the freshly chopped chili if you chose to. Now add the lime juice and set aside.
Now take tortillas, flour or corn, both work (corn is more, well, authentic, I guess). I use my own flour tortillas here. I let my toddler help build them, its fun and he likes them better if he did it. So, spread some of your black bean paste onto a tortilla. Then add some of the salsa on one half, top up with a table spoon of crème fraîche and grated cheese. Fold over the other half and press closed. Now do as many as you like.
Now you can fry them over medium heat in a non-stick pan about 3 minutes each side. Don’t crowd the pan. I fry two at a time.
Serve up. Delish!