Two crispy corn tortillas surround a pocket full of spicy black beans and mozzarella cheese. Be sure to use a bit of oil when cooking them, this will help them crisp up. mexicanplease.com
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3 from 1 vote

Black Bean and Cheese Tortilla Pockets

Two crispy corn tortillas surround a pocket full of spicy black beans and mozzarella cheese. Be sure to use a bit of oil when cooking them, this will help them crisp up.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 2 (4-5 pockets)
Calories: 519kcal
Author: Mexican Please

Ingredients

  • 2 cups masa dough
  • 1 cup Mozzarella cheese
  • oil

For the Black Bean Puree:

  • 1 can black beans
  • 1/2 onion
  • 2 garlic cloves
  • 2 chipotles in adobo
  • 1 tablespoon adobo sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • freshly cracked pepper
  • splash of water

Instructions

  • Form the masa dough into golfball sized rounds.  
  • Use two sheets of plastic or a ziploc to surround the masa round, and then flatten them one at a time using a tortilla press or a casserole dish.  
  • Add a layer of black bean puree and cheese to one of the tortillas.  Place another tortilla on top and use a fork or your fingers to pinch the edges shut.
  • Cook in a thin layer of oil over medium heat for 3-4 minutes per side.  Serve immediately.
  • To make the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.  Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and a splash of water. Simmer for a few minutes until heated through.  Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch to this batch).

Notes

I served these with a freshly made Tomato Jalapeno Salsa.
 
For more tips on working with masa dough and making homemade tortillas, please see our Masa article and our Masa Harina article. 
 
I had best results when making the tortillas as thin as possible.  
 
It seems easiest to build these when the bean puree is paste-like.  If your puree is runny you can always heat it up in a skillet for a few minutes to reduce it down a bit. 

Nutrition

Calories: 519kcal