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Ingredients
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Black Beans
White Cheese & Assembly
Method
Black Beans
- 1
Prepare aromatics
Heat a medium skillet over medium heat. Add the olive oil and once shimmering, add the chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.
- 2
Season and simmer
Add the cooked black beans to the skillet along with the ground cumin and smoked paprika. Stir to combine and cook for 2–3 minutes, allowing the spices to bloom.
- 3
Mash and finish
Using a potato masher or the back of a spoon, lightly mash about half of the beans in the skillet, leaving the rest whole for texture. Add the lime juice, salt, and black pepper. Taste and adjust seasoning. Cook another 1–2 minutes until beans are heated through and slightly creamy. Remove from heat and stir in the chopped cilantro, if using.
White Cheese & Assembly
- 4
Prepare cheese and accompaniments
Crumble the white cheese into small pieces if not pre-crumbled. Warm tortillas or toast bread just before serving. If using pickled red onions or jalapeño, have them ready in a small bowl.
- 5
Assemble Domino
Spoon a generous portion (about 1/3 to 1/2 cup) of the warm black beans onto each tortilla or slice of toast. Scatter crumbled white cheese evenly over the top so the white cheese contrasts with the black beans, creating a 'domino' look. Add a small sprinkle of scallions or microgreens and, if desired, a few pickled red onions or sliced jalapeño for brightness and heat.
- 6
Serve
Serve immediately while warm. Offer lime wedges on the side for extra acidity. Leftover beans keep in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of water.