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Thick corn masa ovals spread with refried beans, salsa, and fresh cheese. These vegetarian Oaxacan antojitos make a simple, family-friendly snack with authentic traditional flavors.
In a medium bowl, combine masa harina, salt, and water. Mix until a soft, pliable dough forms—moist but not sticky.
Divide dough into 8 balls. Flatten each into a thick oval about 1/3-inch thick using your hands or a tortilla press lined with plastic.
Heat a large skillet or griddle over medium-high heat. Brush with half the oil. Place ovals on the hot surface and cook 2–3 minutes per side; they should puff slightly and have golden brown spots.
Using a clean towel or spoon, pinch up the edges of the cooked memelas while still warm, forming a border to hold toppings.
Reduce heat to medium. Spread a generous spoonful of warm refried black beans on each memela, then top with salsa. Cook for 1 more minute so the beans heat through.
Transfer to a serving platter. Sprinkle with queso fresco, lettuce, and radishes. Serve immediately.
