MexicanMedium · Hot
Tortillas de Maíz Rellenas de Frijoles y Crema
Stuffed corn tortillas filled with earthy black beans and creamy sour cream, cooked until golden. A comforting Mexican classic that Rosa might make for her family on a Tuesday night.
Prep
15 min
Cook
25 min
Total
40 min
Method
Preparar los Frijoles
1
Drain and rinse the black beans. Dice the yellow onion finely and mince the garlic cloves.
2
Heat sunflower oil in a saucepan over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
4
Add the black beans to the pan with 1/4 cup water. Stir in the salt. Cook for 10 minutes, stirring occasionally, until beans are heated through and slightly thickened. Mash about half of the beans with the back of your spoon to create a creamy texture.
Armar y Cocinar las Tortillas
5
Warm the corn tortillas in a dry skillet or on a comal for about 30 seconds each side until pliable.
6
Add 2 tablespoons of sour cream to the warm bean mixture and stir until well combined.
7
Place about 2 tablespoons of the bean and sour cream filling onto the center of each tortilla. Fold the tortilla in half to form a half-moon shape.
8
Heat a thin layer of sunflower oil in a large skillet over medium heat. Place the folded tortillas in the pan and cook for 3-4 minutes per side until golden and crispy.
9
Cut the lime into wedges. Serve the stuffed tortillas immediately with a squeeze of fresh lime juice over the top and remaining sour cream on the side.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -4
Calories
691
per serving
Calorie-dense · 691 kcalSource of protein · 30gHigh in fibre · 25gLow sugar · 7g
Protein
30g
Carbs
104g
Fat
18g
Sat. fat
7g
Fiber
25g
Sugar
7g
Sodium
772mg
Gluten FreeVegetarianHeart HealthyDiabetes FriendlyHigh FiberPlant Based Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Runoff
0.05g P
Black Beans drives 40% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
4
Salty
3
Sour
1
Bitter
1
Spicy
Textures
CrispyCreamyTender
Aromas
EarthyCitrusGarlickySmoky
Safety & Storage
Cooking Temperature
Heat oil to proper temperature before adding folded tortillas. Cook 3-4 minutes per side until golden brown. Oil that is too cool will result in greasy, undercooked tortillas; oil that is too hot will burn before filling is heated through.
Cross Contamination
Use separate cutting boards for raw onions and garlic versus other ingredients. Wash hands thoroughly after handling raw beans and before handling ready-to-eat sour cream.
Storage
Refrigerate leftover sour cream promptly in original container. Store leftover cooked bean filling in airtight container in refrigerator for up to 4-5 days. Reheat stuffed tortillas in oven or skillet until internal temperature reaches 165°F.
High Risk Population
Sour cream is a dairy product that can support bacterial growth if left at room temperature for more than 2 hours. Keep sour cream refrigerated until serving time, especially when serving to young children, elderly, pregnant individuals, or immunocompromised persons.
Allergen Warning
Recipe contains milk from sour cream. Some commercially prepared corn tortillas may contain preservatives or additives derived from milk or other allergens. Verify ingredients on product labels if serving to individuals with severe dairy allergies.
Handling
When warming tortillas, handle carefully to avoid steam burns. Fold tortillas while filling is still warm but not scalding to ensure proper sealing. Allow dish to cool slightly before serving to prevent burns from hot filling.
Pro Tips
Technique
When you mash the beans, don't overdo it—leave some whole so you get that beautiful mix of creamy and chunky. And fold your tortillas firmly but not too tight, or the filling will escape when they hit the oil.
Substitution
If you can't find crema, mix 1/2 cup sour cream with 2 tablespoons of whole milk and a squeeze of lime—that softens it enough to swirl into the beans like we do at home.
Flavor Boost
Toast a dried guajillo chile in a dry pan, crumble it, and stir it into the bean mixture for that earthy, barely-there heat that makes everything taste like it came from a real Mexican kitchen.
Equipment
A comal or a dry cast-iron skillet works best for warming the tortillas—just 30 seconds per side keeps them pliable without drying them out.
From the chef
These stuffed tortillas work because of what happens when you fold them into the hot oil. The corn shell crisps and seals, and inside the black beans — cooked down with cumin-softened onion and a generous spoonful of crema — stay warm and creamy. Mash half the beans against the pan while they cook; that thick paste is what holds the filling together and gives each bite real body. The lime at the end is not decoration, mija — a squeeze over that hot, golden shell is what separates this from a plain quesadilla.
TagsCorn TortillasBlack BeansSour CreamPan FriedComfort FoodTraditionalWeeknight Dinner
AllergensMilk
Source: generated · June 10, 2026