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Triangular corn masa pockets stuffed with seasoned black beans are a beloved Oaxacan antojito. This vegetarian, healthy dish is perfect for a family meal with fresh, simple ingredients.
In a mixing bowl, combine masa harina with salt and gradually add warm water. Knead until a smooth, soft dough forms—about 5 minutes. Cover dough with a damp towel to prevent drying.
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced onion with a pinch of salt until translucent, about 3 minutes. Add cooked black beans, cumin, and black pepper; cook, stirring, for 4 minutes. Mash beans lightly and set aside to cool.
Divide the masa dough into 6 equal balls. On a piece of parchment or plastic, flatten each ball into a 6-inch circle using your hands or a tortilla press.
Place 2–3 tbsp of the bean filling in the center of each masa circle. Top with a sprinkle of queso fresco. Fold the edges over to form a triangle, fully enclosing the filling and pressing the seams to seal.
Heat a nonstick skillet or griddle over medium heat. Brush each tetela lightly with remaining olive oil. Cook for 4–5 minutes per side, turning once, until both sides are golden and slightly crisp and the masa is cooked through.
