Snack · 50 min · mexican

Tetelas de Frijol

Dinner decisions, handled: Tetelas de Frijol pairs masa harina with warm water for a 50-minute Mexican snack. The macros do the talking: 10g protein, 64g carbs, and 6g fat in every 340-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2.5 cups Masa harina
• 1.75 cups Warm water
• 1.5 cups Refried black beans
• 1 cup Salsa verde
• 1/2 White onion
• 1/4 cup Cilantro
• 1.5 tsp Salt

Steps

1. Mix the masa with warm water and salt into a smooth dough. Divide into 12 balls and keep covered — masa dries out fast.
2. Flatten each ball, spoon beans into the center, and fold the dough over into a triangle, sealing the edges firmly. The triangle is the tetela signature.
3. Press gently to an even half inch thick without squeezing out the filling.
4. Cook on a hot comal 4 minutes per side until the masa is cooked through and freckled brown.
5. Rest 2 minutes — the filling is molten.
6. Serve warm with salsa verde, diced onion, and cilantro.

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