Yesterday we tried Yotam Ottalenghi's version of Black Bean Quesadillas, published in his cookbook Plenty: Vibrant Recipes from London's Ottolenghi (U.S. edition, Chronicle Books, 2011). Quesadillas have been part of my cooking repertoire since college, but never have I made them this fresh, bright, flavorful, and interesting. Complex too, it must be added. I spent a long time chopping, grating, pureeing, and so forth, but the scrumptious result was worth all the effort. Since the ingredients were all on hand, it was an inexpensive lunch as well. A couple of avocados in the salsa were probably the most costly items.
This recipe was the third I've made from the cookbook, which was originally an online library book, checked out for the Kindle, but this week my own hard copy arrived in the mail. Love this food. A few lukewarm reviews online leave me baffled. The dishes I've made have been extraordinary.
The link above takes you to a British version of the recipe, published in The Guardian. My fellow Yanks will probably prefer more familiar measurements, so you will want about 3/4 cups of sour cream and 4 1/2 ounces of Cheddar, as specified in the American edition of the cookbook.
Weekend Cooking is a feature of the Beth Fish Reads blog. Click for links to food posts by other bloggers. Usually you will find some great recipes, photography, cookbook reviews and other food-related posts.