Ingredients:

  • 1 can (425g / 15 oz) black beans, thoroughly rinsed and patted dry
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 tbsp fresh lime juice
  • 1 tbsp pickled jalapeños, finely chopped
  • 0.25 cup fresh cilantro, minced
  • 4 large (25cm) flour tortillas
  • 225g shredded Monterey Jack cheese
  • 1 tbsp neutral oil (avocado or grapeseed)

Instructions:

  1. In a medium bowl, combine the rinsed and dried black beans, ground cumin, smoked paprika, garlic powder, and the finely chopped pickled jalapeños.
  2. Use a fork to mash about one third of the beans directly into the spice mix. Note: This creates the 'mortar' that holds the whole beans together.
  3. Brighten the mix. Stir in the 1 tbsp lime juice and 0.25 cup minced cilantro. You should smell a sharp, zesty aroma immediately.
  4. Lay a tortilla flat. Sprinkle a generous handful of the 225g of cheese over the entire surface.
  5. Apply the filling. Spread a quarter of the bean mixture over only one half of the tortilla.
  6. The engineering fold. Fold the empty half over the beans, pressing down firmly with your hand to 'seat' the ingredients.
  7. Place your skillet over medium high heat and add 0.5 tbsp of the neutral oil. Wait until you see a faint shimmer in the oil.
  8. Slide the folded tortilla into the hot oil. Cook for 2 minutes until the bottom is deep mahogany and sounds hollow when tapped.
  9. Carefully flip and cook for another 2 minutes until the cheese is oozing and the second side is equally crispy.