Mexican tetelas with black beans | Crispy street food

Finely chop the onion and garlic. Heat the olive oil in a pan, sauté the onion over medium heat until translucent, then add the garlic, ground cumin, and smoked paprika.

Add the drained black beans and salt, then mash roughly with a fork or potato masher while cooking for 3-4 minutes to get a creamy, workable bean paste. Set aside to cool.

Mix the corn flour with a pinch of salt, then gradually add about 250-280 ml of lukewarm water and knead into a smooth, pliable dough that doesn't stick to your fingers.