Black Bean Masa Pockets

Name: Black Bean Masa Pockets
Ingredients: 150 g plain masa harina (nixtamalized corn); 240 g cooked black beans, drained and rinsed; 200 g tomatoes, finely diced; 15 g fresh cilantro, chopped; 1 tbsp lime juice; 1 tbsp olive oil; 200 ml warm water, plus 2 tbsp for the beans; 1/2 tsp ground cumin; 1/2 tsp salt

45 min · 9 ingredients

Cook

Tlacoyo-inspired oval corn masa pockets filled with mashed black beans, topped with tomato and cilantro. Makes 2 servings.

protein: 15g
carbs: 83g
fats: 10g
calories: 480kcal

Ingredients

150 g plain masa harina (nixtamalized corn)
240 g cooked black beans, drained and rinsed
200 g tomatoes, finely diced
15 g fresh cilantro, chopped
1 tbsp lime juice
1 tbsp olive oil
200 ml warm water, plus 2 tbsp for the beans
1/2 tsp ground cumin
1/2 tsp salt

Steps

Mash black beans in a saucepan with cumin, half the salt, and 2 tbsp water.
Cook over medium-low heat for 5 minutes, stirring, until thick enough to hold a mound.
Cool slightly.
Mix masa harina with remaining salt and 180 ml of the warm water.
Knead for 2 minutes to make a soft dough that holds together without sticking.
Add the remaining water little by little if it cracks.
Cover and rest for 5 minutes.
Divide dough into six balls.
Flatten each in your palm, add one-sixth of the beans, and bring dough around the filling.
Seal and gently flatten into an oval about 1 cm thick.
Keep the other pieces covered while shaping.
Brush a large skillet with oil and heat over medium-low heat.
Cook pockets in two batches for 5–6 minutes per side, until lightly browned and the masa is cooked through.
Mix tomato, cilantro, and lime juice and spoon over the pockets.
Serve three per person.

Black Bean Masa Pockets

Ingredients

Steps

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