Corn tortillas submerged and softened in a rich, silken black bean purée, creating a structural fusion of earth and heat, crowned with sharp crema and crumbly cheese.
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The Bean Matrix. In a deep skillet, the black bean purée until it achieves a velvety, coats-the-spoon consistency.
The Tortilla Prep. Briefly pass each corn tortilla through hot oil (just 5 seconds per side) to make them pliable but resistant to dissolving.
The Submersion. Using tongs, submerge each tortilla entirely into the bean purée.
The Fold. Place the coated tortilla on a warm plate, fold it in half or into quarters.
The Garnish. Pour extra bean purée over the top. Generously scatter the crumbled cheese, diced onion, and drizzle heavily with crema.
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