You know that Seven Layer Dip that's always on the party circuit? Wildly popular with lots of variations.
It's usually the thing I dig into the most. Mainly because there's sour cream going on (sorry, Kim).
Something about these Black Bean Quesadillas from Yotam Ottolenghi reminds me of those 7 creamy, spicy layers.
These quesadillas aren't made by simply sticking some black beans and cheese in a tortilla and calling it a day.
Oh no. There's bean paste to be made! Black beans mashed with cumin, coriander, cayenne, and lime juice.
Spread on tortillas and topped with a tangy, chunky salsa full of tomato, avocado, and red onion. There's cheese. And sour cream too. Then the whole thing is grilled. Putting the sour cream before grilling was a little strange to me, but it was good and emphasized the rich texture.
Creamy, spicy, tangy all stuffed in a tortilla.
Or overstuffed in my case.
Couldn't help it.
Quesadillas are usually all about the cheese. (Imagine that!) This version is more about everything but the cheese. In fact, I'd say the cheese isn't even needed.
As the saying goes, if a quesadilla is made without cheese, is it a quesadilla?
(ok, not a saying, but it should be.)
The recipe can be found HERE at The Guardian.
See more bean recipes by Yotam Ottolenghi at I Heart Cooking Clubs. This week's theme is "Got a Pulse."