Ingredients
For the black beans
  • 1 tablespoon olive oil or canola oil
  • 1 large jalapeno pepper, seeded and chopped
  • 1 small onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon cumin (1/3 palmful)
  • Salt and pepper
  • 1 cup water
  • Juice of 1 lime
  • About 1 teaspoon cayenne pepper sauce (Rach recommends Frank’s Red Hot or Chipotle Tabasco)
  • 1 can (18 ounces) black beans
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon butter or pork fat
For the beef
  • 1 tablespoon olive oil or canola oil
  • 1 large jalapeno pepper, seeded and chopped
  • 1 small onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon pimenton (smoked paprika)
  • 1 teaspoon cumin (1/3 palmful)
  • 1 teaspoon ground coriander (1/3 palmful)
  • 1 tablespoon chili powder or Ancho chili powder (1 scant palmful)
  • Salt and pepper
  • 1 pound ground beef (80/20%) sirloin
  • 1 cup water
For the pico di gallo
  • ½ small red onion, finely chopped
  • 1 serrano or jalapeno pepper, finely chopped
  • Juice of 2 limes
  • Salt
  • 3 vine tomatoes or 4 plum tomatoes, seeded and chopped
  • A handful of cilantro, finely chopped
For the quesadillas
  • 6 (10-12 inch) flour tortillas
  • Cooking spray
  • 3 cups shredded Pepper Jack or Monterey Jack cheese
  • Sour cream and pickled jalapeno slices, to serve
Preparation

For the black bean, heat oil in skillet over medium heat, add jalapeno, onion, garlic, cumin, salt and pepper and cook to tender, 5 minutes, then add water and reduce to ¼ cup. Add lime, hot sauce and beans and transfer to processor, add cilantro and puree. When ready to serve, melt butter or pork fat over medium-high heat and cook out beans until refried, slightly crispy on the bottom.

For the beef, heat a skillet over medium-high heat, add oil; when hot, add peppers, onions, garlic, and soften 3 minutes. Add spices, then add beef, crumble and brown, add water and lower heat to evaporate.

Combine ingredients for pico de gallo salsa.

For the quesadillas, spray pan with cooking spray, add tortilla, blister and flip. Top half with cheese and meat, add more cheese, fold over and flip and brown to crisp. Repeat.


Top quesadillas with sour cream, salsa and pickled jalapeno slices. Serve black refried beans alongside. Serve with green rice (optional).