This is a dish I have made so many times and for so many people that I lost count. It is easy and I still remember wondering how cinnamon will fit into beans when doing it for the first time. Well, guess what: it is great.
The downside of the dish is that it is mostly beans. And eating it will be messy. Serve with beer. You can complete your Mexican evening with these great quesadillas.
Ingredients - 1 small onion, chopped - 1 tbsp olive oil - 1 red chilli (deseeded and chopped) or more if you like it spicier - 2 garlic cloves, peeled and crushed - 1 tsp ground cumin - 0.5 tsp ground cinnamon - 2x400g tins of black beans, drained with a sieve, liquid reserved - salt and pepper to serve: - 4 tortilla wraps, quartered (!) and fried in vegetable oil, on both sides until golden brown - 150g feta cheese crumbled or cut in small cubes - 2 avocados, roughly chopped - coriander and lime wedges
Notes to the recipe - add reserved liquid from the beans (4-8tbsp) so the mixture isn't too dry - kidney beans also work
No recipe, see youtube video for the method
Gordon Ramsay, Ultimate Cookery Course, p. 145
