Black Bean Tlacoyos made with Cacique Cotija cheese

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This is a sponsored post by Cacique Inc. All opinions are my own.

There are few ingredients that call my name like cheese does. So partnering to work with Cacique, the number one brand of Mexican cheeses, is a dream come true. Making tlacoyos with Cacique Cotija was a no-brainer to me for a vegetarian meal, but I also wanted something a little healthier than deep-fried masa. With that in mind, and to heed the Sirens’ call of cheese, I ventured forth with this version of Black Bean Tlacoyos made with Cacique Cotija cheese.

Cacique Tlacoyos

Black Bean Tlacoyos made with Cotija cheese

Black Bean Tlacoyos made with Cotija cheese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 2 cups masa harina (corn flour)
  • 1 1/2 cups warm water
  • 1 teaspoon vegetable oil and as needed for light pan frying
  • 1/4 cup diced white onions
  • 1 (16 ounce) can of black beans
  • 1/2 cup crumbled Cacique® Cotija Cheese, plus more for serving.
  • 1 large orange, zested (optional)
  • 1 (30 ounce) jar nopalitos, drained
  • 1 1/2 cups salsa verde
  • 5-6 radishes, thinly sliced
  • Optional: chopped cilantro


  1. Place the masa harina in a large bowl. Slowly pour in the warm water and mix with your hands. Feel free to add more/less water. The dough should not be sticky, but smooth and hold its shape. This recipe makes 12 medium tlacoyos, or 6 larger tlacoyos so divide your dough accordingly. Roll the dough in balls. Using a tortilla press lined with parchment paper, press the balls of dough into round disk shapes, like corn tortillas.
  2. Meanwhile, in a medium skillet, heat the oil over medium heat. Stir in the onions and allow to cook until they soften and become slightly translucent, about 3 minutes. Mix in the black beans, mashing into a paste. Add in the 1/2 cup Cacique® Cotija cheese and orange zest as this will give another dimension of flavor - adding the orange zest is completely optional and adds brightness to the beans. Remove from the heat once heated through and mashed into a paste. Reserve.
  3. Once the balls of masa are flattened, place the beans off-center. (1 tablespoon beans for medium tlacoyos or 2 tablespoons for larger tlacoyos.) Fold over the corn tortilla into a half-round. Using your hands, seal the edges and then shape them into a slight oblong/torpedo shape.
  4. Add just enough vegetable oil to coat a comal/pan and then heat over medium-high heat. Place the tlacoyos on the hot comal/pan and allow to cook until golden brown, about 3-5 minutes each side.
  5. While you are cooking the tlacoyos, boil the nopalitos for 10 minutes, drain and reserve.
  6. To serve, place the warm tlacoyos on plates and spread the salsa verde on top. This will act like a “glue” to keep your toppings on. Add the radish slices and crumbled Cacique® Cotija cheese. Add the nopalitos and top with even more cheese and cilantro.

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