Spicy Sweet Potato: Black Bean Masa Cakes

Today’s recipe was inspired by the puposa- a Salvordoran dish made of a thick, homemade tortilla stuffed with beans, cheese, or pork. Since I’ve never made traditional puposas, I’m sure Black Bean Bean Masa Cakes are quite different from authentic but they are certainly delicious. The recipe might sound complicated but both the filling and tortilla are pretty easy to make. To prepare the flavorful filling, just stir together tasty black beans, creamy Laughing Cow cheese, spicy chipotle and a few spices. Next, to prepare the tortilla dough simply combine masa harina and water until a dough forms. After that its just a matter of folding the dough around the bean filling and cooking the cakes until they are delightfully golden and crispy. A scoop of tasty Brussels Sprouts Relish on top creates the perfect balance for this amazing meal.

Black Bean Masa Cakes
Gluten Free
Makes 4 Small Cakes (2 Servings)
Click Here for a Printable Version of Recipe

bk bean masa cakes

Ingredients--
Filling:
1/4 cup canned black beans, drained
2 Wedges of Laughing Cow Light Creamy Swiss Cheese
1/2+ teaspoon canned chipotle in adobo (adjust according to desired heat level; check for gluten)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1 tablespoon fresh parsley, finely chopped
Salt & Pepper
Dough:
1 cup masa harina (you can find this in the hispanic section of most supermarkets or online; check for gluten- I used Maseca )
1/2 teaspoons salt
1+ cup water
2 teaspoons grapeseed or canola oil
Topping:
1 cup Brussels Sprouts Relish

1. Start by preparing the black bean filling--add black beans, Laughing Cow, chipotle, oregano, cumin, garlic, salt and pepper to a small microwave safe mixing bowl. Stir until combined, then cover bowl and microwave 30 seconds. Remove from microwave, stir, then microwave 20-30 seconds more or until Laughing Cow is beginning to melt and beans are softened.

2. Mash bean mixture with a potato masher or fork, until a chunky puree is formed. Fold in parsley, then set filling aside.

3. To make the dough, add masa harina, salt, and 1 cup of water to a small mixing bowl. Stir until a dough begins to form.

4. Wet hands slightly, then use your hands to continue to mix dough until it is soft, pliable and can be shaped into a ball. If dough seems too dry, add additional water a couple of teaspoons at a time or if it’s too wet, add a small amount of masa. Dough should be slightly sticky and not crumble when shaped. Once mixed, divide dough into 4 equal sections,roll into 4 balls, and place on a work surface.

5. To form the cakes--use your thumb to hollow out the center of of each dough ball so it forms a bowl shape. Fill each of the “bowls” with 1 tablespoon of black black filling.

6. Pinch the dough over the top of the bowl to seal in filling and reform dough into balls with filling inside the center. Fix any tears or holes in the dough balls but don’t worry about dough being completely smooth or perfect.

7. Add oil to a large cast iron skillet and heat to medium high.

8. Wet your hands slightly, then, one at a time, gently press dough ball between your hands until it forms a cake about the size of your palm (about 4 inches in diameter). Stop pressing the cake when the filling begins to burst through. If any of the filling is exposed, try to cover it and smooth dough over hole.

9. Add cakes to preheated skillet and cook for 3 minutes, or until golden on the bottom. Use a spatula to flip cakes, then continue to cook for 2-3 minutes more, or until golden on both sides.