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Cheesy Black Bean Tlacoyos Recipe

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4.2 from 11 reviews

Tlacoyos are traditional Mexican stuffed masa cakes filled with black beans and cooked on a skillet. This recipe combines masa harina dough with simmered black beans and is cooked until crispy on the outside yet soft inside. Serve with fresh toppings like pico de gallo, shredded lettuce, queso fresco, avocado, and salsa for an authentic flavor experience.

Ingredients

For the Tlacoyo Dough

  • 2 cups masa harina
  • 1 ½ cups warm water
  • 1 teaspoon fine salt
  • 1 tablespoon vegetable oil, plus more if frying (optional)

For the Filling

  • 1 (15-ounce) can black beans, undrained

For Serving

  • Pico de gallo
  • Shredded lettuce
  • Queso fresco
  • Salsa roja or salsa verde
  • Avocado
  • Nopales slaw (optional)

Instructions

  1. Prepare the Dough: In a large bowl, combine the masa harina and fine salt. Stir in the warm water until a dough forms. Knead the dough with your hands for about 3 minutes until it fully comes together and all the water is absorbed.
  2. Divide and Rest: Divide the dough into 6 equal portions and roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while preparing the filling.
  3. Simmer the Beans: Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the undrained black beans and bring to a simmer.
  4. Mash the Beans: Using a potato masher, mash the beans until mostly smooth, about 2 minutes. Remove from heat and set aside.
  5. Preheat Skillet and Prepare Dough Discs: Heat a griddle or skillet over medium-high heat until hot. Place a piece of parchment paper on an open tortilla press, set one dough ball on the bottom half, cover with another piece of parchment, and gently press to flatten the dough.
  6. Fill and Seal: Open the press and spread 1 ½ to 2 tablespoons of mashed beans on one side of the flattened masa. Fold over the other side and press to seal the bean filling inside the dough.
  7. Shape the Tlacoyo: Using the palms of your hands, lightly flatten the stuffed dough into an oval or football shape about 10 inches long.
  8. Cook on Skillet: Place the shaped tlacoyo onto the hot skillet. Cook for about 3 minutes per side until cooked through. Transfer to a plate and cover with a kitchen towel to keep soft. Repeat with remaining dough and filling.
  9. Optional Frying: For a crispy exterior, heat ¼ cup vegetable oil in a skillet over medium-high heat. Lightly fry each tlacoyo for about 2 minutes per side until toasted.
  10. Serve: Top the cooked tlacoyos with pico de gallo, shredded lettuce, queso fresco, salsa roja or verde, avocado, or nopales slaw for a full traditional experience.

Notes

  • Using a tortilla press lined with parchment prevents the dough from sticking and helps form even discs.
  • You can use canned black beans undrained to add moisture to the filling and enhance flavor.
  • The optional frying step adds a crispy texture but can be skipped to keep them softer and lighter.
  • Tlacoyos are best served warm with fresh toppings to balance the hearty filling.
  • Nopales slaw adds a refreshing, slightly tart complement and can be made from cooked cactus pads.

Find it online: https://marthatasty.com/cheesy-black-bean-tlacoyos-recipe/