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 time
- 20 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups masa dough
- 1 cup Mozzarella cheese
- oil
- 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
- 1
Form the masa dough into golfball sized rounds.
- 2
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.
- 3
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.
- 4
Cook in a thin layer of oil over medium heat for 3-4 minutes per side. Serve immediately.
- 5
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).