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.
Servings: 2 (4-5 pockets)
- 2 cups masa dough
- 1 cup Mozzarella cheese
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
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).
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.