Panuchos with Black Bean Refried Filling and Pickled Onion Topping

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Crisp corn tortillas stuffed with savory black bean refried filling, topped with pickled red onions and shredded turkey for a traditional Yucatecan snack. This mexican-inspired snacks ready in about 60 minutes turns masa harina, warm water, cooked black beans into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 310 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 1/2 cups cooked black beans
• 2 tablespoons lard or vegetable oil
• 1 teaspoon salt
• 1 medium red onion
• 1/2 cup white vinegar
• 1/2 cup water (for pickling)
• 1 cup turkey breast, cooked and shredded
• 1 cup vegetable oil (for frying)

Instructions

1. Step 1: To prepare the pickled onions, thinly slice 1 medium red onion. In a bowl, combine 1/2 cup white vinegar, 1/2 cup water, and a pinch of salt. Add the sliced onions and let sit for at least 30 minutes until softened and tangy.
2. Step 2: In a blender or food processor, blend 1 1/2 cups cooked black beans with 2 tablespoons lard or vegetable oil and 1 teaspoon salt until smooth and creamy to make refried black beans.
3. Step 3: In a large bowl, mix 2 cups masa harina with 1 1/4 cups warm water and a pinch of salt. Knead until a smooth dough forms that holds together but is not sticky.
4. Step 4: Divide dough into 12 equal balls. Flatten each ball into a 4-inch diameter tortilla. Place 1 tablespoon black bean filling in the center of 6 tortillas, then cover with the remaining 6 tortillas, sealing edges by pinching. Gently press to flatten to about 1/4 inch thickness.
5. Step 5: Heat 1 cup vegetable oil in a skillet over medium heat. Fry each stuffed tortilla (panucho) for about 3 minutes per side until golden and crisp. Drain on paper towels.
6. Step 6: Top each panucho with 2 tablespoons shredded cooked turkey and a generous spoonful of pickled red onions. Serve immediately as a flavorful Yucatecan street snack.