Yucatan Black Bean Stuffed Tortillas

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A beloved street food from Mexico's Yucatan Peninsula, these crispy tortillas are slit open and stuffed with seasoned refried black beans, then fried until golden and puffed. They are traditionally crowned with shredded achiote-marinated turkey, tangy pickled red onions, and fresh avocado for a perfect balance of textures and bright flavors.

Nutrition Facts

Per serving (estimated)

• 645 kcalCalories
• 32 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 11 gFiber
• 6 gSugar
• 32 gProtein
• 720 mgSodium
• 920 mgPotassium
• 135 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 175 mcgVitamin A

Ingredients

For the pickled red onions

• 1 medium red onion, halved and thinly sliced
• 1/2 cup sour orange juice (or 1/4 cup orange juice + 1/4 cup lime juice)
• 1/2 teaspoon kosher salt
• 1 small habanero pepper, thinly sliced (optional)

For the achiote turkey

• 2 tablespoons achiote paste
• 2 tablespoons sour orange juice (or fresh lime juice)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 2 cups cooked shredded turkey or chicken breast

For the stuffed tortillas

• 12 (6-inch) corn tortillas, day-old preferred
• 1 cup refried black beans
• 1/2 small white onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1 cup vegetable oil, for frying

For the garnishes

• 1 ripe avocado, sliced
• 1 medium tomato, diced
• 1 cup shredded iceberg lettuce
• 1/4 cup fresh cilantro leaves
• Lime wedges, for serving

Directions

1. Make the pickled onions: combine the sliced red onion, sour orange juice, salt, and habanero (if using) in a small bowl; toss and let stand at least 20 minutes while you prepare the remaining components.
2. Prepare the achiote turkey: in a medium bowl, whisk together the achiote paste, sour orange juice, cumin, and salt until smooth. Add the shredded turkey and toss to coat, then warm in a small skillet over medium heat for 3 to 4 minutes until heated through.
3. Season the beans: heat 1 tablespoon of the frying oil in a small skillet over medium heat, sauté the onion and garlic for 2 minutes, then stir in the refried black beans and salt; cook until warm and easily spreadable.
4. Stuff the tortillas: working one at a time, use a sharp paring knife to carefully slit the top edge of each tortilla about two-thirds of the way through to form a pocket. Spread about 1 tablespoon of the warm bean mixture inside and press gently to flatten and seal.
5. Fry the tortillas: heat 1/2 inch of oil in a heavy 10-inch skillet to 350°F (175°C). Fry the stuffed tortillas one or two at a time for 45 to 60 seconds per side, until golden, blistered, and crisp; drain on a paper towel–lined plate.
6. Warm the toppings: gently rewarm the achiote turkey just before assembling.
7. Assemble each plate: arrange 3 crispy stuffed tortillas side by side, top each with a generous spoonful of achiote turkey, and finish with slices of avocado, diced tomato, and a pinch of shredded lettuce.
8. Garnish and serve: scatter the pickled red onions (with a few drops of their tangy juice) over the top, sprinkle with cilantro, and serve immediately with lime wedges and extra habanero on the side.

Cook’s Notes

• Day-old tortillas work best because they are sturdier and less likely to crack when slitting open for the bean filling.
• No sour oranges on hand? Mix 1/4 cup fresh orange juice with 2 tablespoons lime juice for a similar tangy brightness.
• Keep the frying oil steady at 350°F — too cool makes greasy tortillas, while too hot burns them before the beans warm through.
• Traditional Yucatecan panuchos use turkey, but shredded chicken or slow-cooked pork shoulder are excellent substitutes.
• For an even more authentic flavor, char the tomatoes and whole avocado on a dry comal before slicing them for the garnish.

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