Oh he’s a great little helper alright.
“Mama I see! I see!” half dragging half pushing his stool over to the counter.
“Stir in the bowl” I hand him a wooden spoon.
“Chheeeeeeessse! More cheeese” as he bites off part of a carefully weighed ingredient and I snatch it from him. Okay that’s not true, it’s the more the ‘that’ll be enough that bit that’s left there’ school of cooking.
Buttons on coffee machine & kettle are pushed, weighing scales upended, toy tools are carefully fed lumps of mashed black eyed bean and all the while I try to keep the show on the road and the child out of danger.
Ta-da! Quesadilla! With extra mashed up avocado inside!
Didn’t touch them.
These are in fact delicious and we’ve eaten them up lots of times, with whatever tinned beans that seem like they might be vaguely mexican oriented in the cupboard – black beans, black eyed beans, kidney beans. Its a Domini Kemp recipe from the Irish Times but as it’s over a year old you’ve to pay to see it so here it is here.
This would serve 4-6 as a light snack. Serve them on their own or else purée a couple of avocados with some garlic, a splash of Tabasco sauce, a squeeze of lime juice and some salt and pepper for an easy dip.
1 tin (400 g) black beans
100ml crème fraîche (approximately)
80g strong cheddar, grated
1 clove garlic, peeled and crushed
Salt and pepper
4 flour tortillas
This couldn’t be simpler. If you want to jazz it up for grown-ups, then add a pinch of ground cumin or ground coriander or chilli flakes to the black beans. Preheat an oven to 200 degrees/gas mark six. Drain and rinse the black beans. Mash them to a bit of a lumpy paste with a potato masher. Add the crème fraîche, cheese, garlic, and season well. Mush them up a bit more.
Oil a roasting tray. Place a tortilla on the oiled roasting tray and spoon half the mixture into a circle on the tortilla, leaving a good three-centimetre rim around the outside. Smooth it down, top with another tortilla and smear or brush the top with some more olive oil. Bake until it’s crisp on the bottom (eight minutes or so). Flip it over, bake for another few minutes then remove from the oven and place on a chopping board. Allow it to cool and settle for a moment, before slicing and serving.
These are so easy you could just set up a mini conveyor belt and keep churning them out. You will be very popular.