Black beans quesadilla |

Preparation time: 60 min

• Mashed black beans

  Chop your onion.

  Chop the garlic cloves.

  Thin out the coriander; reserve the leaves and chop the stems.

  Rinse the black beans in clean water.

  In a frying pan over medium-high heat, sweat the onion and chopped coriander stalks in a little oil or butter. 

  Once the onion is translucent, add the garlic, cumin and chili flakes. Sweat for 1 minute to toast the spices.

  Add the black beans and about 1/2 cup of water. Add salt and pepper to taste and reduce over medium heat. Once reduced, mash your beans with a potato masher.

• Chipotle sauce

  In a high container (measuring glass type...), put your yogurt and your chili pepper (or 2... or more if you wish...) as well as a little adobo sauce (about 1 teaspoon, it will accentuate the smoky taste).

  Blend everything with a arm blender (if you don't have one, finely chop the chili and mix the rest of the ingredients in a bowl). Add sour cream and season with salt to taste. 

• Cooking

  Place some of the mashed black beans  on a tortilla and spread.

  Crumble your feta cheese over the beans and place another tortilla on top.

  Over medium heat, with a little fat, place your quesadilla in a pan. When it is coloured enough, turn the quesadilla over to colour the other side.

  Once coloured on both sides, put your quesadilla on a cutting board and cut it into 4 or 6 pieces. Arrange your quesadilla tips on a plate and drizzle with chipotle sauce and cilantro leaves.