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Ingredients
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Black Beans
Cheese Layer & Assembly
Method
Black Beans
- 1
Prepare beans
Open the can of black beans and drain about half of the liquid (leave enough to keep beans moist). Rinse briefly if desired, then transfer beans to a bowl and set aside.
- 2
Sauté aromatics
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Season and mash
Add the beans to the skillet with the onion and garlic. Stir in the ground cumin and smoked paprika. Cook 2–3 minutes to warm the beans through. Using a fork or potato masher, mash about half the beans against the side of the pan so you have a mix of whole and mashed beans for texture.
- 4
Finish beans
Season with salt and black pepper, squeeze in 1 tablespoon fresh lime juice, and stir in chopped cilantro if using. Taste and adjust seasoning. Keep the mixture warm on very low heat while preparing the cheese layer (or transfer to a small bowl).
Cheese Layer & Assembly
- 5
Assemble quesadilla-style Domino
Heat a clean large skillet over medium heat. Lightly butter or oil one side of a tortilla. Place the tortilla buttered-side down in the skillet. Sprinkle a thin, even layer of shredded cheddar (about 1/4–1/3 cup) over the tortilla leaving a 1/2-inch edge. Spoon a generous 1/4 cup of the warm black bean mixture onto one half of the tortilla and spread it into an even layer over the cheese. Top the beans with a little more cheese (about 2 tablespoons) to help the top tortilla adhere.
- 6
Fold and cook
Fold the tortilla in half to create a half-moon; press gently with a spatula. Cook 2–3 minutes per side, or until the tortilla is golden brown and cheese is melted, flipping carefully to avoid spilling. If the exterior browns too quickly before cheese melts, reduce heat to low and cover the skillet for 1–2 minutes to help melt the cheese.
- 7
Repeat
Repeat with remaining tortillas, butter/oil, cheese, and bean filling to make 3–4 'Domino' sandwiches depending on how full you make them.
- 8
Serve
Slice each Domino into wedges if desired. Serve hot with sour cream or crema, and optional sliced jalapeño or hot sauce. Leftover bean filling can be refrigerated in a sealed container for up to 3 days; reheat gently before assembling.