Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 small red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon kosher salt + more to taste
- Pinch red pepper flakes (optional)
- 1 can (15 ounces) black or pinto beans, drained and rinsed
- 2 tablespoons olive oil
- 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 2–3 tablespoons water or broth
- Juice of 1/2 lime
- 8 small corn tortillas (5–6 inch)
- 1 1/2 cups shredded melty cheese (Oaxaca, Monterey Jack, or cheddar)
- 2 tablespoons butter or neutral oil, for the skillet
- Optional: chopped cilantro, hot sauce, lime wedges, sour cream
Do This
- 1. Stir vinegar, water, sugar, salt, and pepper flakes, then pour over sliced red onion in a jar; let sit at least 15 minutes.
- 2. For smashed beans, warm olive oil in a skillet, sauté garlic, then add beans, cumin, smoked paprika, salt, and 2–3 tablespoons water; cook and mash until thick and spreadable, finishing with lime juice.
- 3. Shred cheese and set up a filling station with smashed beans, drained onions, tortillas, and optional toppings.
- 4. Heat a large skillet over medium and add a thin film of butter or oil.
- 5. Lay a tortilla in the skillet, spread a few tablespoons of beans on one half, top with cheese and a small handful of onions, then fold tortilla over.
- 6. Cook 2–3 minutes per side until the tortilla is golden and cheese is melted; repeat with remaining tortillas and serve hot with cilantro, hot sauce, and lime.
Why You’ll Love This Recipe
- All-in-one snack: creamy beans, melty cheese, and tangy onions wrapped in a crisped corn tortilla.
- Fast and flexible: ready in about 30 minutes with mostly pantry ingredients.
- Perfect for both beginners and confident home cooks: straightforward steps with big flavor payoff.
- Scales easily: make one or two for a quick snack, or a whole skillet full for friends and family.
Grocery List
- Produce: 1 small red onion, 1 small garlic clove, 1 lime, optional cilantro
- Dairy: 1 1/2 cups shredded melty cheese (Oaxaca, Monterey Jack, or cheddar), optional sour cream
- Pantry: 1 can (15 ounces) black or pinto beans, corn tortillas, olive oil, butter or neutral oil, apple cider vinegar, sugar, kosher salt, red pepper flakes, ground cumin, smoked paprika, optional chili powder, hot sauce
Full Ingredients
Quick-Pickled Onions
- 1 small red onion, very thinly sliced (about 1 cup packed)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- Pinch red pepper flakes (optional, for a little heat)
Smashed Beans
- 1 can (15 ounces) black beans or pinto beans, drained and rinsed
- 2 tablespoons olive oil
- 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional, for extra warmth)
- 1/4 teaspoon kosher salt, plus more to taste
- 2–3 tablespoons water or vegetable broth, as needed
- Juice of 1/2 lime (about 1 tablespoon)
Tortillas & Assembly
- 8 small corn tortillas (5–6 inch; white or yellow)
- 1 1/2 cups shredded melty cheese (such as Oaxaca, Monterey Jack, pepper Jack, or mild cheddar)
- 2 tablespoons butter or neutral oil (such as canola or grapeseed), divided, for grilling
- Optional fresh toppings: chopped cilantro, lime wedges, hot sauce, sour cream
Step-by-Step Instructions
Step 1: Make the quick-pickled onions
Place the thinly sliced red onion in a heatproof jar or small bowl. In a separate small saucepan or microwave-safe cup, combine the apple cider vinegar, water, sugar, salt, and red pepper flakes (if using). Heat just until warm and the sugar and salt dissolve, 30–60 seconds in the microwave or 1–2 minutes on the stovetop over medium heat.
Pour the warm pickling liquid over the onions, pressing them down so they are fully submerged. Let the onions sit at room temperature for at least 15 minutes while you prepare the rest of the recipe. They will turn a beautiful pink and become tangy and slightly sweet. You can also make these up to a week ahead and keep them in the refrigerator.
Step 2: Cook and smash the beans
In a medium skillet over medium heat, warm the olive oil. Add the minced garlic and cook, stirring, for 30–60 seconds until fragrant but not browned. Stir in the drained beans, cumin, smoked paprika, chili powder (if using), and 1/4 teaspoon kosher salt. Add 2 tablespoons of water or broth.
Cook, stirring and mashing with the back of a spoon or a potato masher, for 3–5 minutes, until the beans are hot and thick, with some texture but no large whole beans remaining. Add a splash more water if they seem dry; you want a spreadable, spoonable consistency similar to thick hummus. Turn off the heat and stir in the lime juice. Taste and adjust the seasoning with more salt or lime as needed. Cover to keep warm.
Step 3: Prep the tortillas and fillings
Shred your cheese if not already shredded and set it in a bowl. Drain the quick-pickled onions slightly using a fork so they are not dripping wet when they go into the tortillas. Set up a little assembly station: smashed beans, shredded cheese, pickled onions, and any toppings you want for serving.
If your corn tortillas are very stiff or prone to cracking, warm them briefly in a dry skillet over medium heat for 15–20 seconds per side, just until pliable. Stack them on a plate and cover with a clean kitchen towel to keep them soft while you work.
Step 4: Heat the skillet
Place a large cast-iron or nonstick skillet over medium heat. Add about 1 teaspoon of butter or oil and swirl to coat the bottom lightly. You want enough fat to help the tortillas crisp and turn golden, but not so much that they are swimming in it.
Let the skillet heat for 1–2 minutes until the butter is melted and just starting to foam, or the oil is shimmering. This preheating step helps you get those nice browned spots and a gently crisp exterior on the tortillas.
Step 5: Fill, fold, and skillet-grill the tortillas
Lay one tortilla flat in the hot skillet. Working quickly, spread 2–3 tablespoons of the warm smashed beans over one half of the tortilla, leaving a small border at the edge. Sprinkle 2–3 tablespoons shredded cheese over the beans, then add a small forkful of pickled onions (about 1–2 tablespoons), letting any extra brine drip back into the jar first.
Using a spatula or tongs, fold the empty half of the tortilla over the filling to form a half-moon. Gently press down with the spatula so the fillings spread a bit and the tortilla makes good contact with the pan. Cook for 2–3 minutes on the first side, until the bottom is golden brown and crisp in spots.
Carefully flip and cook the second side for another 2–3 minutes, until the tortilla is nicely browned and the cheese inside is fully melted. Transfer the folded tortilla to a plate or wire rack. Repeat with the remaining tortillas, adding a little more butter or oil to the skillet as needed and adjusting the heat if the tortillas are browning too quickly.
Step 6: Serve warm and enjoy
Serve the skillet-grilled tortillas while they are still hot and melty. If you like, cut each folded tortilla in half for easier snacking. Top with chopped cilantro, a squeeze of lime, a drizzle of hot sauce, or a spoonful of sour cream.
These are best eaten straight from the skillet, when the tortillas are crisp at the edges, the beans are warm and creamy, the cheese is stretchy, and the pickled onions are bright and tangy. Arrange them on a platter for sharing, or enjoy a couple on a plate as a simple meal.
Pro Tips
- Control the heat: Medium heat is usually just right. If the tortillas are darkening before the cheese melts, lower the heat slightly so everything warms through without burning.
- Avoid soggy tortillas: Let the pickled onions drip off excess brine before adding them. Too much liquid can make the tortillas soft instead of crisp.
- Make beans very spreadable: If the beans are too thick, they will clump instead of spreading smoothly. Add a teaspoon of water at a time until they mash easily.
- Use freshly shredded cheese: Cheese you grate yourself melts more smoothly than pre-shredded, which often contains anti-caking agents.
- Keep finished tortillas warm: If you are cooking a big batch, keep the completed ones on a baking sheet in a 200°F (95°C) oven while you cook the rest.
Variations
- Spicy version: Add extra chili powder or a pinch of cayenne to the beans, and choose pepper Jack cheese. Serve with your favorite hot sauce or sliced jalapeños.
- Veggie-loaded: Slip a few spoonfuls of sautéed peppers, onions, or corn into the tortilla along with the beans and cheese for more texture and flavor.
- Refried bean shortcut: Use 1 1/2 cups canned or homemade refried beans instead of making smashed beans from scratch. Warm them with a splash of water and lime juice before filling the tortillas.
Storage & Make-Ahead
The quick-pickled onions keep very well: store them in their brine in a covered jar in the refrigerator for up to 1 week. The smashed beans can be made up to 3 days in advance; cool completely, then refrigerate in an airtight container. Rewarm them gently on the stove with a splash of water before using.
Cooked folded tortillas are best fresh, when the tortillas are still crisp and the cheese is gooey. If you have leftovers, cool them completely, then refrigerate in an airtight container for up to 2 days. Reheat in a dry skillet over medium heat for 2–3 minutes per side, or in a 375°F (190°C) oven for 8–10 minutes, flipping once, until hot and re-crisped. Freezing is not recommended, as the tortillas can become brittle and the texture suffers.
Nutrition (per serving)
Approximate values per serving (2 folded tortillas), assuming black beans and Monterey Jack cheese: about 380 calories, 18 g fat, 40–45 g carbohydrates, 8 g fiber, 15 g protein, and 650 mg sodium. Exact numbers will vary based on the type of cheese, tortillas, and toppings you use.
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