SERVES 4 | 10 MINUTES
1 x 15-oz can of black beans
½ teaspoon ground cumin
1 teaspoon red wine vinegar
2 small corn tortillas
2 tablespoons cottage cheese
chipotle Tabasco sauce
2 scallions
Drain the beans, then mash in a large non-stick frying pan over a medium heat with the cumin, vinegar and a pinch of sea salt and black pepper. Fry for a few minutes to get a bit of color, tossing regularly, then separate into two small piles and squash a tortilla on top of each (don’t worry if they don’t quite fit into the pan – they can overlap a little and still work beautifully!). Push down to flatten and stick the bean mixture to the tortilla, then squash and cook until hot through.
Carefully turn out onto a board, top with bombs of cottage cheese and a few shakes of Tabasco, to taste, then finely slice and sprinkle over the scallions, and clank up into quarters. Serve with an ice-cold beer, and relax.
Feel free to use different types of beans, and swap out cottage cheese for Cheddar, if you prefer – it’s all good!
