Tonterita Quesadillas
with Homemade Pistachio Refried Beans
Patrick has been taking a walk around the ‘trendier’ parts of this nation’s Capital this week in search of the next big thing and he has made two discoveries: if you want to look cool, wear skinny jeans*, if you want to eat cool, go Mexican. All over the place trendy little Mexican eateries are popping up with an array of zesty, quick bites to sate the greatest of appetites. This little number was inspired by famous tequila bar ‘Tonteria’ on Sloane Square where they’re delivered to your table on a tiny steam train! *Sadly a brief foray into a vintage store revealed that Patrick may be 10 years too old for this trend. And his thighs don’t really fit.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Red Onion
2
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
1
Baby Gem Lettuce
1
Cherry Tomatoes
3
Mature Cheddar Cheese
(Contains Milk)
1
Mixed Beans
3
Tabasco
(Contains Sulphites)
1
Tomato Puree
½
Cumin
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Lime
3
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Finely dice the red onion and lightly crush the pistachio nuts. Shred or finely slice the gem lettuce. Chop the cherry tomatoes in half. Grate the cheese and drain and rinse the beans.
Heat 1 tbsp of olive oil in a pan on medium-low heat. Once hot, cook your red onion gently for 5 mins then add the mixed beans and tabasco. Next, add the tomato purée, cumin, 5 tbsp of water. Season with a ¼ of a tsp of salt and a pinch of pepper. Cook with a lid on for 15 mins.
Take out ⅔ of the beans and mash them up to a paste using the back of a fork. Now mix the remaining whole beans into the paste. Check for seasoning and voila, they’re done!
Heat a frying pan on medium heat heat. Spread ½ of the refried beans across the tortilla. Place the tortilla into the pan (bean side up!) and scatter over some of the cheese. Scatter over ½ of the pistachio nuts and a squeeze of lime juice.
Place another flour tortilla across the top and after 3 mins carefully flip the tortilla over. Tip: We don’t recommend the ‘pancake flip’ unless you are a total pancake pro! Cook for another 3 mins on the other side before removing to a warm plate. Cook the other quesadilla.
Drizzle a tsp of olive oil and a little squeeze of lime juice over the tomatoes and lettuce. Gently toss together with the tips of your fingers and season with a pinch of salt and pepper. Tip: To get more juice out of your lime roll it firmly under your hand against the chopping board first to loosen it up.
Cut your quesadillas into quarters and put a good dollop of sour cream on top. Zest over a bit of lime zest and drizzle on a little more lime juice. Serve the salad on the side. Andale!
