This recipe checks every box for a vegetarian spread without a single swap in sight. The base is a simple masa harina dough, patted into thick little disks and griddled until the edges turn golden and blistered, then pinched into shallow cups while still warm. Seasoned black beans — built on softened onion, garlic, cumin, and chili powder — get mashed just enough to hold their shape as a hearty, savory filling. Pile on crisp shredded cabbage, a generous spoonful of salsa, and cool slices of avocado, and you've got a plate of textures and temperatures that plays beautifully off that toasty masa base. A scatter of cilantro and a squeeze of lime at the end brightens the whole thing up. It's a satisfying, plant-forward take on a street-food classic, and it fits right in on a vegetarian table.
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In a large mixing bowl, combine the masa harina and 1/2 tsp salt. Add 1 1/2 cups warm water and mix with your hands until a smooth, pliable dough forms — it should feel like soft Play-Doh and hold together without cracking at the edges. If the dough feels dry or crumbly, add water 1 tbsp at a time until it comes together.
Divide the dough into 8 equal balls (about 2 oz / 55g each). Working one at a time, flatten each ball between your palms into a round disk about 3 1/2 inches wide and 1/4 inch thick.
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