Gluten-Free Memelas
By the Gluten Free Recipes team ·
These vibrant gluten-free memelas offer a delightful combination of creamy, savory filling nestled in a warm, corn-based base. Perfect for parties, they deliver satisfying textures and fresh herb notes in every bite.
At a glance: This medium party and appetizers recipe yields 8 servings in about 30 minutes (15 min prep, 15 min cook). It uses 8 ingredients — including your favorite gluten-free memela masa dough, shredded cheese, cooked and seasoned black beans — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Memelas: When preparing this party and appetizers recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Memelas: This recipe is naturally gluten-free by using certified gluten-free masa harina for the memelas and ensuring all other ingredients are free from gluten-containing grains.
Ingredients
- 2 cups your favorite gluten-free memela masa dough
- 1 cup shredded cheese (e.g., Oaxaca, Monterey Jack)
- 0.5 cup cooked and seasoned black beans, mashed
- 2 tbsp olive oil or vegetable oil for cooking
- 1 tbsp fresh cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- Optional toppings avocado slices, salsa, crema
Instructions
- 1
Prepare the masa dough by following your gluten-free recipe instructions, ensuring it's pliable and easy to shape. Divide the masa into 8 equal portions and gently flatten each into a disc about 4-5 inches in diameter, about 1/4 inch thick. You can use a tortilla press lined with plastic wrap for even thickness.
- 2
Heat 1 tablespoon of olive oil in a large skillet or griddle over medium heat until shimmering. Carefully place 2-3 masa discs into the hot skillet, ensuring not to overcrowd the pan. Cook for about 4-5 minutes per side, until the memelas are golden brown and slightly puffed, indicating they are cooked through.
- 3
While the memelas cook, prepare the filling. In a medium bowl, combine the mashed black beans, shredded cheese, and chopped cilantro. Season this mixture with salt and black pepper, then stir until well combined. The cheese should begin to soften slightly from the residual heat.
- 4
Once the memelas are cooked and lightly browned on both sides, remove them from the skillet and place them on a clean surface. Carefully split each memela horizontally, creating a pocket, or spread the filling over one half. Spoon a generous portion of the bean and cheese mixture into each memela, allowing the cheese to melt slightly from the residual heat of the masa.
- 5
Serve the gluten-free memelas immediately while they are warm and the cheese is gooey. Offer optional toppings like avocado slices, salsa, or crema for guests to customize their memelas. Enjoy these delightful, savory bites as a party appetizer or light meal.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Mash a portion of the beans against the pot wall to naturally thicken soups and stews.
- Mash avocado immediately after cutting to slow browning; a squeeze of lemon or lime juice helps further.
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