Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


My middle son has been asking me to do this ever since he tried this dish at Wahaca (great place by the way). Since in Year 3 he did a project at school on a Mexican village called Tocuaro, he has a fascination with all things Mexican. In fact Tocuaro is a village of 600 people, so after a couple of weeks doing the project it felt as if we all knew by heart the name and family name of every single inhabitant  of Tocuaro.

You need: (for two quesadillas)
- a packet of Mexican tortillas (they sell them in all supermarkets)
- 100 g of black or red beans
- an onion
- a bay leaf
- a clove of garlic
- half a teaspoon of cumin
- half a teaspoon of cayenne pepper
- half a teaspoon of origin
- two handfuls of grated cheese
- coriander (around a teaspoon of chopped coriander)
- salt
- water
-two tablespoons of olive oil

The night before you are going to cook the quesadillas put the beans in a bowl and cover them with water (if you bought the beans some time ago add a pinch of bicarb or salt). Leave the beans in the water overnight. The following day get rid of the soak water and put the beans with a couple of glasses of (new) water in a pan. Add the bay leaf, salt and half an onion and boil it first at high heat and then lower the heat and let it simmer for 1.5-1.45 hours. We did this in the pressure cooker so it only took half an hour. In any case, drain the beans and discard the onion and bay leaf.If you want to skip this step altogether just buy a tin of red beans (in fact I only did this process to show to my son how to soften the beans so don't bother with it)

In a frying pan, heat the olive oil. Chop thinly the remaining half onion and fry it (under low heat so that it becomes soft and translucent). After 3-4 minutes grate the garlic and let it fry for 3 more minutes, then add the cumin, cayenne pepper, oregano. Then after one more minute add the beans and two table spoons of water. Mash the beans a bit with the back of a fork or with a potato masher. Increase the heat to maximum and after two or thee minutes (when the water has evaporates) the beans are done.

Heat a non-stick pan. Put a tortilla on top of the pan (no need to add any oil). Add half of the beans mixture, then put a handful of grated cheese on top of the beans and finally sprinkle with coriander. Put another tortilla on top. Wait for 2-3- minutes until the bottom tortilla is golden and turn it around (with the help of a turner or a spatula). Let it get get golden on the other side (a couple of minutes) and serve it  (cut it in fourths).

It is very delicious especially if served with guacamole or salsa.