Black bean quesadillas

For white beans: Soak the black beans the night before. White beans cook for 1 hour over low heat in a saucepan with 2/3 peeled and quartered tomatoes, bay leaf and water to cover. Make a stir-fry, saute onion and red pepper in extra virgin olive oil. Add a pinch of sea salt. Add the sofrito to white beans and cook 30 more mins or until the white beans are tender.

For the guacamole: Avocados Moler or cut into small cubes. Peel, remove seeds and cut into cubes remaining tomatoes. Wash and chop the scallions. Wash, dry and chop the cilantro leaves. Mix the ingredients, add a pinch of sea salt and a few drops of lemon juice.

Place a tortilla filled with shredded mozzarella cheese and pre-cooked black beans. Put another tortilla on top and bake for about 5 mins.

Remove from the oven and cut the tortilla into six pieces.

To serve accompanied by guacamole.

José María Sol Fliman & Buttazzoni. Children to eat. Adapted 2016.