creative cooking
Out of context: Reply #8
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- lowimpakt0
this is techncally a lunch but I made this for dinner 2 nights ago and it went down a treat with herself. The avacado, coriander and lime salad was nice.
it is actually really easy to make - i used slightly less chilli and it was perfect..
you could try it with a avacado, mango and chilli salad...
again (taken from guardian)
Spicy black bean quesadilla
It's at weekends that lunch comes into its own. Sunday lunch needs no explanation. A nation whose people spurn lunch all week suddenly turns into a group of frenzied lunch-eating maniacs. But what about Saturdays? Try this cheap, simple and quick option.
Down Mexico way, one of the things that makes the food some of the most yum-a-licious on the planet, is the combination of cooked and spiced versus fresh and zingy.
For a quick-and-easy eat when a mate drops round or for a family weekend lunch, it's a winner – maybe just cut the spice down for the kids. Freeze the tortillas and take out as you need.
Makes two big ones, for two hungry people. Preparation time: 15–20 minutes. Cooking time: 15 minutes
1 x 400g tin black beans
½ tsp ground cumin
½ tsp dried oregano
1 tsp dried chilli flakes
2 spring onions, sliced
1 pepper, diced into 1cm cubes
80g cheddar, grated
Salt and pepper
4 large (25cm) flour tortillas
1 clove garlic
2 tbsp light oil
A handful of coriander, washed and picked
1 ripe avocado, peeled and cut into rough chunks
2 limes
2 tbsp pumpkin seedsIn a bowl, mix the drained black beans, cumin, oregano, chilli flakes, spring onions, pepper and grated cheese. Give this a heavy season with salt and pepper, then scrunch it all together in your hands for a couple of minutes, breaking up the beans as you go.
Lay the tortillas out on your surface, cut the clove of garlic in half and rub the cut side vigorously all over the tortillas. Halve the bean mixture between two of the tortillas (garlicky side up) and spread out to within a centimetre of the circumference. Sit the other tortillas on top (garlicky side down) and gently push down to compress.
Put a frying pan, big enough to hold a tortilla, on a low to medium heat, pour half the oil into the frying pan and flop in one of your quesadillas. Give it three to four minutes on one side, pushing down from time to time with your spatula/palette knife/fish slice. Carefully flip the tortilla over and cook the other side for three to four minutes, then turn it out and do the same with the other one, pouring in the remaining oil in between.
In a small bowl, toss together the coriander, avocado, juice of one of the limes and a pinch of salt. When you have lifted the second tortilla out of the pan, throw the pumpkin seeds into the pan and toast for one minute until golden, then tip them into the bowl with the coriander and avocado.
Cut your quesadillas into six and finish with a scattering of the coriander, avocado and pumpkin seeds on top. Serve with half a lime on the side. Eat hot.