Gorditas de Frijoles Negros (Black Bean Stuffed Gorditas)

• 160 g Masa harina
• 220 ml Water, warm
• 1 tsp Fine sea salt
• 2 tbsp Vegetable oil
• 1 small White onion
• 2 cloves Garlic
• 400 g Canned black beans
• 120 g Salsa
• 1 small Romaine lettuce
• 1 medium Lime
• 80 g Queso fresco

1. In a bowl, mix the masa harina with the fine sea salt, then stir in the warm water to form a soft dough. Knead for 1 minute until smooth; if it cracks, work in a splash more water. Cover and rest for 10 minutes.
2. Meanwhile, finely chop the white onion and crush the garlic. Shred the romaine lettuce and cut the lime into wedges. Crumble the queso fresco.
3. Heat 1 tbsp vegetable oil in a saucepan over a medium heat. Cook the onion for 4 to 5 minutes until softened, then add the garlic for 30 seconds until fragrant. Stir in the black beans (with their liquid) and simmer for 6 to 8 minutes until thick and spoonable, mashing some beans with the back of the spoon.
4. Divide the dough into 4 equal balls and flatten each into a thick disc about 1 cm thick. Heat a large frying pan over a medium-high heat and add the remaining 1 tbsp vegetable oil. Cook the gorditas for 3 to 4 minutes per side until golden with a few darker spots and cooked through.
5. Split each gordita horizontally with a knife, keeping one edge attached to make a pocket. Spoon in the warm black bean filling, then top with salsa, romaine lettuce and queso fresco. Serve straight away with lime wedges for squeezing over.

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