Panucho with Black Bean Filling

Ingredients

• 8 corn tortillas 8 corn tortillas
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Toppings: shredded lettuce, diced tomatoes, pickled onions, salsa Toppings: shredded lettuce, diced tomatoes, pickled onions, salsa

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 7g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a pan, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cooked black beans to the pan and mash them using a fork or a potato masher. Leave some beans whole for added texture.
3. 3.
   Stir in the cumin powder, chili powder, and salt. Cook the mixture for another 5 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
4. 4.
   Take a corn tortilla and spread a generous amount of the black bean filling onto one half of the tortilla. Fold the other half over to create a half-moon shape.
5. 5.
   In a separate pan, heat vegetable oil for frying. Carefully place the filled tortillas into the hot oil and fry until they turn golden and crispy on both sides. Remove from the oil and drain on a paper towel.
6. 6.
   Serve the panuchos hot, topped with shredded lettuce, diced tomatoes, pickled onions, and salsa. Enjoy the delicious flavors and textures!

Treat your ingredients with care...

• Corn tortillas — If you can't find corn tortillas, you can substitute them with flour tortillas, although the texture and flavor will be slightly different. Make sure to warm them up before filling to prevent cracking.
• Black beans — If using canned black beans, rinse them thoroughly before using to remove excess sodium. If you prefer a smoother filling, you can blend the beans instead of mashing them.

Tips & Tricks

• For added crunch, you can lightly toast the corn tortillas before filling them.
• Experiment with different toppings such as avocado slices, cotija cheese, or sour cream to customize the flavors.
• If you prefer a spicier filling, add a pinch of cayenne pepper or chopped jalapenos to the black bean mixture.
• Make sure the oil is hot enough before frying the panuchos to achieve a crispy texture.
• Leftover panuchos can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the panuchos as a main course, accompanied by a side of Mexican rice and a refreshing salad. Garnish with fresh cilantro for an extra burst of flavor.

Presentation advice

Arrange the panuchos on a platter, showcasing their golden and crispy exterior. Top them with vibrant toppings, creating an enticing visual display of colors and textures.