Smoky Black Bean and Corn Crispy Tortillas | Yumzy Recipes | YUMZY - Asisten Memasak Pintar

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Smoky Black Bean and Corn Crispy Tortillas

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Persiapan

12m

Masak

Porsi

881

Tampilan

easy

Lunch

Tex-Mex

by Yumzy

Elevate your quick-meal repertoire with these savory, protein-packed skillet pockets. Combining earthy legumes, zesty aromatics, and melted artisanal cheese, this dish transforms pantry staples into a gourmet-style lunch in under twenty minutes.

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Bahan-bahan

✓250 g canned black beans, drained
✓100 g frozen sweet corn kernels
✓1 tsp smoked paprika
✓0.5 tsp ground cumin
✓4 units large flour tortillas
✓150 g sharp Monterey Jack or white cheddar, shredded
✓15 ml avocado oil
✓30 ml fresh cilantro, chopped
✓30 ml pickled red onions

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Instruksi

In a small mixing bowl, toss the black beans and corn with the smoked paprika and cumin until evenly coated.

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Tip:For added texture, lightly pulse the bean mixture in a food processor rather than mashing.

Place a large heavy-bottomed skillet over medium heat and lightly coat with avocado oil.

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Tip:Using a cast-iron skillet ensures a superior, uniform crust on the tortilla exterior.

Lay a tortilla in the skillet and sprinkle a generous layer of shredded cheese across one half, followed by a portion of the bean mixture, and a final light layer of cheese to act as a binder.

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Tip:Apply cheese to the very edges to create a perfectly sealed seam.

Fold the empty half over the filling, pressing down firmly with a spatula to compress the contents.

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Tip:Keep the heat steady; if the cheese isn't melting before the tortilla browns, turn the heat down slightly.

Cook until the exterior displays a deep golden char, then carefully flip and repeat for the opposite side.

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Tip:Rest the cooked pockets on a wire rack for one minute before slicing to ensure the cheese sets.

vegetarian

quick meals

protein-rich

skillet cooking

meatless monday

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