Leftover cooked black beans — tomorrow’s quesadilla filling

After supper a bowl of black beans sits in the cold — already soft, almost ready to “just reheat”. Easy to leave them as a side tomorrow: you get a pale bowl with no voice. I mash a couple of spoonfuls of the beans, tip a little salt and oil, lay them between two tortillas and warm them on a quiet pan — the filling holds, the quesadilla is eaten by hand again.

Leftover cooked black beans — tomorrow’s quesadilla filling. Cooling beans into a box is about cold after the pot; a tin when there is no soak is about Wednesday; chickpeas are crushed into a paste. Here it is only black beans: from the bowl into the tortilla, not yesterday’s side again and not a new packet of “ready filling” from the aisle.

Two or three spoons are enough for one tortilla; the rest of the bowl stays cold a short while, and anything sour leaves the kitchen. Dry beans without juice I loosen with a spoon of the same liquor or a drop of oil — never a jug of water. This note is only the beans already soft at ours, not a shop comparison of packets.

I don’t need black beans “just reheated on the side”. I need a filling that holds the tortilla. In your kitchen are black beans mashed into a quesadilla — or warmed in a bowl beside it?