Black Bean and Cheese Tortilla Pockets

Method5 steps · about 40 min

1. 1

   Step 1: Make the bean purée first. Roughly chop 1/2 onion and peel 2 garlic cloves; sauté in a little cooking oil over medium heat for about 5–7 minutes. Drain and rinse the can of black beans (1 can), then add them with 2 chipotles in adobo, the separate 1 tbsp adobo sauce, 1/2 tsp ground cumin, 1/2 tsp purée salt, cracked pepper and a splash of water. Simmer a few minutes until heated through. Carefully blend in a blender or processor suitable for warm food, following its venting/hot-food instructions, until smooth. Taste and add a little extra salt (to taste) if needed. The purée should be paste-like: if runny, return it to the skillet and cook a few minutes to reduce until spreadable.

   Uses 1/2 onion · 2 garlic cloves · Cooking oil, for sautéing bean aromatics and a thin frying layer · 1 can black beans, drained and rinsed · 2 chipotle peppers in adobo · 1 tablespoon adobo sauce · 1/2 tsp ground cumin · 1/2 tsp salt for bean purée

2. 2

   Step 2: Start with the 2 cups prepared fresh masa dough; no separate dry-flour dough recipe is required. Form golf-ball-size rounds.

   Uses 2 cups prepared fresh masa dough

3. 3

   Step 3: Surround each dough round with two plastic sheets or a cut-open zip-top bag and flatten very thinly with a tortilla press or a flat-bottomed casserole dish. Make tortillas in pairs. If the dough sticks to the plastic, work in a little extra masa harina to dry it slightly, then try again.

   Uses Fresh masa dough rounds · Extra masa harina, only if prepared dough sticks to the plastic

4. 4

   Step 4: Spread a layer of the prepared bean purée from step 1 and some mozzarella onto one thin tortilla from step 3. Place a second tortilla on top and pinch all edges shut with a fork or fingers. Repeat with the prepared dough to make about 4–5 pockets, keeping the tortillas thin so the dough can cook through. Reserve unused bean purée and cheese and refrigerate promptly.

   Uses Paired thin pressed masa tortillas · Prepared spreadable black-bean purée, as much as needed; reserve unused · Some or all of the 1 cup mozzarella supply for filling; reserve unused

5. 5

   Step 5: Heat a thin layer of cooking oil in a skillet over medium heat. Cook the sealed pockets in batches for about 3–4 minutes per side, flipping when browned spots form. Continue as needed until both thin masa layers are cooked through, the filling is hot and the cheese has melted. Serve immediately.

   First pocket side: brown about 3–4 minutes, then flip · 4 minUses Sealed bean-and-cheese tortilla pockets · Cooking oil, for sautéing bean aromatics and a thin frying layer