Grilled Masa Cakes with Black Bean and Queso Fresco Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Golden grilled masa cakes stuffed with seasoned black beans and crumbled queso fresco, topped with fresh salsa and avocado. This latin american-inspired vegetarian ready in about 40 minutes layers masa harina, warm water, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1 tsp salt
• 1 1/2 cups cooked black beans
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1 cup crumbled queso fresco
• 2 tbsp vegetable oil
• 1 sliced ripe avocado
• 1/4 cup chopped fresh cilantro
• 1/2 cup fresh tomato salsa
• 4 wedges lime wedges

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina, 1 tsp salt, and gradually add 1 1/4 cups warm water, mixing with your hands until a soft dough forms that holds together but is not sticky, about 3 minutes.
2. Step 2: In a small bowl, mash 1 1/2 cups cooked black beans with 1/2 tsp ground cumin and 1/4 tsp ground coriander until slightly chunky.
3. Step 3: Divide the masa dough into 8 equal portions. Flatten each portion into a 4-inch disk about 1/4 inch thick. Place about 2 tbsp of the black bean mixture in the center and sprinkle 2 tbsp crumbled queso fresco over it.
4. Step 4: Fold the masa edges over the filling and gently flatten again into a round cake about 1/2 inch thick, sealing the filling inside.
5. Step 5: Heat a grill pan or skillet over medium-high heat and brush with 2 tbsp vegetable oil. Grill each masa cake for 4-5 minutes per side until golden with grill marks and heated through.
6. Step 6: Serve the grilled masa cakes topped with 1/2 cup fresh tomato salsa, sliced 1 ripe avocado, and sprinkle 1/4 cup chopped fresh cilantro. Accompany with lime wedges for squeezing.