Bocadillos de Frijol

Bocadillos de Frijol are delightful vegan Mexican snacks made with crispy corn tortillas filled with flavorful black bean puree and topped with fresh vegetables. These bite-sized treats offer a perfect balance of taste and nutrition, making them an ideal appetizer or snack.

Ingredients

• Corn tortillas - 4 small (about 15 cm diameter)
• Black beans - 200 grams (cooked and drained)
• Onion - 1/4 medium, finely chopped
• Garlic - 1 clove, minced
• Cumin - 1/2 teaspoon
• Lime juice - 1 tablespoon
• Salt - to taste
• Fresh cilantro - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Tomato - 1 medium, diced
• Avocado - 1/2, sliced

Steps

1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
2. Add the cooked black beans, cumin, lime juice, and salt to the skillet. Mash the mixture with a fork or potato masher until slightly chunky, then cook for an additional 5 minutes, stirring occasionally.
3. While the bean mixture cools, warm the corn tortillas in another skillet for about 30 seconds on each side until pliable.
4. Spread a generous tablespoon of the black bean mixture onto half of each tortilla, then fold the other half over to create a pocket.
5. In the same skillet, lightly pan-fry the filled tortillas for 2-3 minutes on each side until golden and crispy.
6. Remove the bocadillos from the skillet and let them drain on paper towels. Top with diced tomatoes, avocado slices, and chopped cilantro before serving.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 310 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in plant-based protein, supporting muscle health.

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