Mexican Black Bean Tetelas | Crispy Oaxacan Street Food

Peel and finely chop the onion and garlic. Rinse the black beans under cold water and drain well.

Heat a little olive oil in a pan, add the finely chopped onion, and sauté until translucent for 3-4 minutes. Add the minced garlic, ground cumin, and dried oregano, then sauté for another minute until fragrant.

Add the drained black beans, season with salt and freshly ground black pepper, then pour in about 50 ml of water. Mash the beans with a potato masher or fork into a thick, spreadable purée, leaving some rustic whole beans intact. Cook for 2 minutes until thickened, then remove from the heat and let cool slightly.