Mini Tlacoyos
Mini Tlacoyos
Ingredients
- 3 tablespoons tablespoons vegetable oil, divided
- 2 tablespoons chopped onion
- 1 can SunVista® Pinto Beans (29oz) (divided)
- 1 pound purchased corn masa
- 1/2 cup sliced onion
- 3 plum tomatoes, cored and chopped
- 1 cup purchased guacamole
Mini Tlacoyos
35 min
Total Time
35 min
Prep Time
4
Servings
Ingredients
- 3 tablespoons tablespoons vegetable oil, divided
- 2 tablespoons chopped onion
- 1 can SunVista® Pinto Beans (29oz) (divided)
- 1 pound purchased corn masa
- 1/2 cup sliced onion
- 3 plum tomatoes, cored and chopped
- 1 cup purchased guacamole
Directions
Heat 2 tablespoons oil in large skillet over medium-high heat. Add onion and cook for 2 to 3 minutes or until onion is softened. Stir beans to distribute liquid. Pour half of the beans (1 ¾ cups) into the skillet. Mash the beans and cook for 3 to 4 minutes or until liquid is nearly evaporated. Set refried beans aside. Drain and rinse remaining beans.
Divide masa into eight, even portions. Form into 5 to 6-inch tortilla OR use a tortilla press to make tortilla. Place refried bean mixture into center of tortilla. Carefully form into football shaped tlacoyos, flattening slightly.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook tlacoyos until golden browned, 5 to 6 minutes, turning once. Add sliced onion to skillet and cook for 2 to 3 minutes or until softened
Top tlacoyos with reserved whole beans, cooked onion, tomato, and guacamole.
Serving Size: about 12.5oz each (2 tlacoyos)
Nutritional Information Per Serving:
Calories 720, Total Fat 22g (Saturated Fat 3g, Trans Fat 0g), Sodium 420mg, Carb 119g, Fiber 11g, Total Sugar 2g, Added Sugar 0g, Protein 19g, Vitamin D 0%, Calcium 20%, Iron 60%, Potassium 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.