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Tlacoyos De Frijol (Black Bean Tlacoyos)
5 from 54 votes

Tlacoyos De Frijol (Black Bean Tlacoyos)

Tlacoyos De Frijol are traditional Mexican masa dough cakes filled with refried black beans, served with fresh toppings including cactus salsa, lettuce, radishes, and optional queso fresco and crema. The masa dough is made from masa harina and hot water, shaped to encase the beans, and cooked on a comal until lightly browned and tender. These savory tlacoyos offer a firm yet soft texture and a balanced flavor from the masa and bean filling.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 Tlacoyos
Calories: 120 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Masa Dough
  • 1 ½ cup masa harina
  • 1 ½ cup water hot
  • ½ teaspoon table salt
Nopalitos Salsa
  • 15 ounces nopalitos diced into small cubes, cooked or 15 oz store bought jar
  • ¼ cup white onion or yellow onion, diced
  • 1 large Roma tomato diced into small cubes
  • ¼ cup cilantro chopped, fresh
  • salt to taste
  • black pepper to taste
Fillings
  • ½ cup refried black beans or pinto beans
Toppings
  • Cactus Salsa
  • avocado optional
  • lettuce
  • radishes
  • queso fresco optional, crumbled
  • Mexican crema optional, crumbled

Instructions

Make the Masa Dough
    Cup of Yum
  1. In a large bowl, whisk together the masa harina and salt. Stir in water a little bit at the time to thoroughly combine. Knead dough just until it comes together into a smooth ball, about 2 minutes.
  2. Keep the dough in the bowl and cover with a towel. Let rest for 15 minutes.
Form The Tlacoyo
  1. Fill a shallow dish with water to keep handy when working with the masa.
  2. Make a masa ball (about 60 grams) the size of very large golf ball and with your wet fingertips, press a deep indent into the ball, then work it into a thick tortilla (about ¼ inch-thick).
  3. Place about 1 to 2 tablespoons of beans into the middle area. Using moist fingers, carefully bring edges of dough together, enclose filling, and press to seal. Roll the ball in your hands until smooth.
  4. Carefully and very lightly press the Tlacoyo with your hands flipping it side to side, until they form into a football shape. About ¼ inch-thick. If edges crack, smooth them with a wet finger tip. Place Tlacoyo on a plate and set aside.
  5. Repeat procedure with remaining dough and filling.
Cook The Tlacoyo
  1. Heat a comal, large cast-iron skillet or griddle over medium-high heat. Once it becomes very hot, lower the heat to medium.
  2. Cook the Tlacoyos in batches (how many fit in the comal): Cook for one minute then flip them. Cook for 2.5 minutes. Then flip them again and cook for another 1.5 minutes.
  3. Place them on a plate lined with a kitchen towel and cover with same towel to keep them warm and not dry out.
Make the Nopalitos Salsa
  1. Mix the nopalitos, onions, tomato, cilantro and season with salt & pepper to taste.
Serve
  1. Serve the Tlacoyos warm by layering with the nopalitos salsa and the toppings of your choice.

Notes

  • Adjust dough moisture with small amounts of water to maintain pliability without dryness.
  • Use cold, dry refried beans to prevent leaking and aid in shaping.
  • Cook tlacoyos on comal flipping three times to avoid hardening and ensure thorough cooking.
  • Tlacoyos are cooked without added fat, keeping them light and firm.

Nutrition Information

Serving 1tlacoyo Calories 120kcal (6%) Carbohydrates 25g (8%) Protein 5g (10%) Fat 2g (3%) Cholesterol 25mg (8%) Sodium 2mg (0%) Potassium 244mg (5%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 8 Tlacoyos

Amount Per Serving

Calories 120

% Daily Value*

Serving 1tlacoyo
Calories 120kcal 6%
Carbohydrates 25g 8%
Protein 5g 10%
Fat 2g 3%
Cholesterol 25mg 8%
Sodium 2mg 0%
Potassium 244mg 5%
Fiber 3g 12%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.