Memelas with Black Beans, Queso Fresco and Salsa Verde

Beans and memelas

• 400 g Canned black beans
• 2 tbsp Vegetable oil
• 1 tsp Fine sea salt
• 200 g Masa harina
• 260 ml Water, warm

To finish

• 80 g Queso fresco
• 120 g Salsa verde
• 60 g Shredded iceberg lettuce

1. Tip the black beans into a colander, rinse briefly, then drain well. Heat 1 tbsp of the vegetable oil in a large frying pan over a medium heat, add the beans and 0.5 tsp of the fine sea salt, then cook for 2 minutes to drive off excess moisture. Mash with a wooden spoon until mostly smooth, then cook for 4 to 6 minutes, stirring, until thick and spreadable; scrape into a bowl.
2. In a mixing bowl, stir together the masa harina and the remaining 0.5 tsp fine sea salt. Add the warm water and mix until a soft dough forms, then knead for 1 to 2 minutes until smooth. Cover and rest for 5 minutes so the dough hydrates.
3. Divide the dough into 4 equal pieces and roll each into a ball. Flatten into thick ovals about 1 cm thick, smoothing any cracks at the edges with damp fingertips. Keep the shaped memelas covered as you work so they do not dry out.
4. Wipe out the pan, then heat it over a medium-high heat. Cook the memelas in batches for 3 to 4 minutes per side until lightly browned with a few darker spots and the centres feel set. Transfer to a plate and repeat with the remaining memelas.
5. Reduce the heat to medium and add the remaining 1 tbsp vegetable oil to the pan. Return the memelas and cook for 1 to 2 minutes per side until the edges turn crisp. Spread each memela with the refried beans, then top with crumbled queso fresco, a spoonful of salsa verde, and a small handful of shredded iceberg lettuce.

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