Instructions

Potatoes

1. Line a baking sheet with a silicon baking mat or parchment paper.
2. Dice the potatoes, soak in water for 10 mins.
3. Drain, season, and bake at 405-410F in a convection oven for 30-35 minutes.

Black Beans

1. In a medium pan, saute onions and garlic in water or vegetale broth.
2. Once soft, add in the beans, mix thoroughly while slightly mashing, and cook until warmed through.

Beyond Meat

1. In a medium pan, saute onions and garlic in water or vegetale broth.
2. Once soft, add in the beyond meat and cook until warmed through.
3. Once cooked, remove from heat and drizzle with lime juice.

Dough

1. Combine the masa harina and water in a mixing bowl until a moist dough forms. Think playdough. (Add water or masa harina, one teaspoon at a time, as needed).
2. Knead for 2 minutes, then cover the bowl with a clean towel and set it aside for 10 mins.
3. Divide the dough into 6 or 7 equal pieces. (When working with 1 piece, cover the rest with plastic wrap or a damp cloth to prevent drying out).

Assembly

1. Form the piece of dough into a ball, and place it in the palm of your hand. Use your fingers to make a hole in the dough and work it until you form a cup that has walls that are about 1/4-inch thick.
2. Add 1 to 1 1/2 tablespoons of filling, being sure to leave 1/2-inch at the top. Pinch the sides together, forming a small nub, pinch this off to close any holes, then press on the dough to flatten it out. Do not squeeze the filling out, and try to avoid holes, repairing as needed.
3. Cook on a nonstick pan until golden spots appear and the tortilla dries out.
4. Place onto a plate, liberally drizzle with lime (a must!) and add toppings. Enjoy warm.