Black Bean Tortillas

One of my favorite side dishes is a good pot of beans. I love piling them into warm tortillas with a little cheese for a delicious bean burrito, or simply just scooping them with a spoon. Because of my love for beans, I always make way too much. Normally this wouldn’t be an issue, but since we are heading out of town this weekend and I don’t want to risk the beans going bad, I decided to brainstorm some ways to use them up. Since I really couldn’t find any recipes online for how to incorporate fresh beans into tortillas, this recipe was somewhat of a shot in the dark. I’m really happy how it came out though and I think first time was the trick on putting this recipe together. (If you have any leftover tortillas, you can also make some tasty black bean chips!)


 

Ingredients:--Makes about 20 6-inch tortillas

  • 2 C Masa Harina

  • ½ tspn Kosher Salt (Can omit if the beans you are using are already salted)

  • 2 C hot water

  • 3/4 C mashed Black Beans (leftover refried beans work perfect!)

  • 1 Tbsp Olive Oil (more if mixture too dry)

 

Directions:

 

  1. In a medium mixing bowl, add Masa Harina, Salt, Black Beans, Oil, and hot water. If the water is too hot, use a silicone spatula (or even a metal fork)  to combine the mixture together.

  2. Using your hands, knead the dough together for about 2 minutes. The dough is ready when it is no longer sticky, and easily forms a ball in your hand. If the dough is too sticky, add 1 Tbsp of masa at a time; if the dough is too dry add 1 Tbsp of water at a time until the desired consistency.

  3. Allow the dough to sit for about 10-15 minutes to allow oil/water to be fully absorbed.

  4. I like to cook the tortillas as I press them, so at this time warm a nonstick griddle to medium high heat (spray with a little olive if you plan on eating the tortillas right away, if not just warm them through until the dough is just starting to golden).

  5. Roll the dough into ping pong sized balls and using a plastic lined tortilla press*, press the dough into about ⅛ inch discs. Sometimes depending on the tortilla press, you may have to turn the plastic encased tortillas to ensure an even press on all sides.

  6. Be careful when removing the tortilla from the plastic so that it doesn’t stick. Place on the griddle and cook for about 1 to 2 minutes on each side. Again if you plan on eating them right away, I like to spray a little olive oil first. If not, you can do this later when you rewarm them.

  7. As you take the tortillas off the griddle, wrap them in a towel or place them in a tortilla warmer so that they can continue to steam through.

  8. If you are planning to eat these later, just pop them on the griddle again with a little olive oil until they are warmed through on both sides. You can also store these (allow to cool completely, place in an airtight container and place in the fridge for--should last about 3 days).

*If you do not have a tortilla press, you can also do this with a rolling pin or even a wine bottle.

**If you want to make tortilla chips, cut the tortillas into six triangles and drop in hot oil until crispy. Drain from the oil, add salt, then allow to cool and serve with your favorite salsa!