February 12, 2025
The Tex-Mex answer to stuffed crêpes, quesadillas are wheat-flour tortillas stuffed with cheese and whatever else comes to hand. American recipes call for Monterey Jack cheese, or sometimes Cheddar, but Wensleydale works wonderfully. Meaty black beans make these quesadillas more substantial, great for a brunch with guacamole, salsa and sour cream trimmings. |
Black "turtle" beans are a variety of Phaseolus vulgaris or common bean that's very popular in the Americas, where the species originated. The beans are now popular around the world and known as karuppu kaaramani in Tamil, frijoles negros in Spanish and feijão preto in Portuguese.
This recipe is featured in Jenny Chandler's books Pulse and its condensed sibling Super Pulses, her seminal collections of bean, pea, lentil, chickpea and other pulse recipes and essential reading for anyone already obsessed with pulses or just keen to cook more.
Serves 4 as a main, 8 as a starter or snack
Ingredients
Tomato Salsas
Guacamole
To Serve
|
MethodFor the Tomato Salsas
For the Guacamole
For the Quesadillas
|
Extract credit: Pulse by Jenny Chandler (Pavilion Books). Image credit Clare Winfield.
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