Gluten-Free Memelas

Ingredients

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• 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 Shop
• 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 Shop

Instructions

1. 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. 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. 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. 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. 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.

Common questions