Description
Delight your taste buds with these Salvadoran stuffed corn tortillas filled with black beans and cheese, served alongside a zesty cabbage slaw.
Ingredients
Scale
- 2 cups masa harina
- 1 ½ cups warm water
- ½ teaspoon salt
- 1 cup cooked black beans, mashed
- 1 cup shredded cheese (like Monterey Jack or Queso Fresco)
- 1 tablespoon vegetable oil (for frying)
- 2 cups finely shredded green cabbage
- 1 cup grated carrots
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Mix the masa harina, warm water, and salt in a large bowl until a pliable dough forms. Add more water if necessary.
- Portion the dough into 8 equal pieces and roll each into a ball.
- Flatten each dough ball between two sheets of plastic wrap or parchment paper into a disc about ¼ inch thick.
- Preheat a non-stick skillet or griddle over medium-high heat and cook each tortilla for approximately 30 seconds per side until lightly browned.
- Add a spoonful of mashed black beans and a handful of cheese to the center of each tortilla, then fold and press to seal.
- Heat vegetable oil in the skillet and fry each stuffed tortilla for 2-3 minutes on each side until crispy and golden brown.
- In a separate bowl, mix shredded cabbage, grated carrots, cilantro, lime juice, olive oil, salt, and pepper until well combined.
- Serve the warm stuffed tortillas topped with the zesty cabbage salad.
Notes
- Ensure the tortillas are cooked thoroughly for the best texture.
- Adjust the seasoning of the cabbage salad to your taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Salvadoran
Nutrition
- Serving Size: 1 stuffed tortilla with salad
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Salvadoran Stuffed Corn Tortillas, Cabbage Slaw, Vegetarian Recipe