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Mexican Sincronizada | Crispy Street Food Hit
(0)
25 min
Quick
Gurkerl Küche
Mexikanische Sincronizadas sind der ultimative Streetfood-Klassiker: Zwischen zwei knusprigen Weizentortillas verbirgt sich eine cremige Schicht aus würzig gestampften schwarzen Bohnen und zart schmelzendem Cheddar. Im Backrohr goldbraun und kross gebacken, schmecken sie herrlich deftig und saftig zugleich. Serviert mit einer erfrischenden Pico de Gallo aus fruchtigen Paradeisern, cremiger Avocado und kühlem Sauerrahm – ein schnelles, vegetarisches Streetfood-Highlight für die ganze Familie!
Ingredients
Preparation method
Preparation & Bean Mash
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan) and line a baking sheet with baking paper. Finely dice the red onions and mince the fresh garlic. Briefly rinse the black beans in a sieve and drain well.
Heat 1 tbsp of olive oil in a pan. Sauté half of the diced red onion and the minced garlic over medium heat for about 2 minutes until translucent. Add the drained black beans, ground cumin, and smoked paprika. Mash coarsely with a potato masher or a fork until a creamy bean mash forms. Season with 1 pinch of salt and pepper, then remove from the heat.
Layer & Bake Sincronizadas
Place four wheat tortillas side by side on the prepared baking sheet. Spread the lukewarm bean mash evenly over the tortillas, leaving a small border free.
Chef's tip
For an extra smoky kick, you can stir a finely diced fresh jalapeño or pickled chillies directly into the bean mash.
If you prefer not to use an oven, you can also toast the sincronizadas individually in a dry pan over medium heat for about 3–4 minutes on each side until golden.
35 min
Quick
