1 19 oz (540 mL) can black beans, drained
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/4 cup finely chopped purple onion
1/4 cup chopped cilantro
1 Tbsp. lime juice
fresh corn tortillas
canola oil, for cooking
1/2-1 cup feta or queso fresco, crumbled
Drain (and rinse, if you like) the black beans and dump into a bowl. Add the chili powder, cumin, salt, onion, cilantro and lime juice and mash with a potato masher or fork until chunky.
Set a heavy skillet over medium-high heat. Add a drizzle of oil and slide in a corn tortilla – the warmth should make it pliable. Spoon some of the black beans over one half, add crumbled feta and fold the other side over with a spatula, making a pocket. Cook, flipping once or twice (do it across the spine, to keep from spilling), until golden and crisp on each side. Repeat with the remaining filling and serve right away.
Source : dinnerwithjulie,com