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Three Vegan Memelas on a Plate


Mitch and Justine
Memelas are made from a thick corn base garnished with ingredients like refried black beans, spicy red and green salsas, onions, queso fresco, and more.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine Gluten-Free, Mexican, Vegan
Servings 10 memelas
Calories 123 kcal


  • Mixing bowl
  • Cast-iron griddle or comal
  • Tortilla press



  • 2 cups masa harina ($0.25)
  • ½ teaspoon salt ($0.01)
  • 1 ½ cups warm water ($0.01)
  • 2-3 tablespoon refined coconut oil or vegan butter ($0.42)
  • 1-2 cups refried black beans ($0.39)

Toppings optional



  • Add the masa harina and salt to a mixing bowl and combine. Then, pour in approximately 1 ½ cups of warm water to start and mix together using your hands.
  • Knead the dough to form a ball that's sticky enough to stay together, but not coming off on your hands. Add more flour or water to achieve a texture similar to play-dough. Keep the dough covered with a tea towel.
  • Break off pieces of masa to form small balls (about 55 grams each). Roll each piece of dough in between your palms until smooth.


  • If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit in the press. Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down to form tortillas about 4-5 inches in diameter.
  • If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the dough down with the bottom of a baking dish or flat plate.


  • Preheat a cast-iron skillet or comal up to medium. Gently add a tortilla to the hot pan and cook on the first side for 10-15 seconds. Flip and cook for another 60-90 seconds, then flip once more until the tortilla puffs up slightly.
  • Remove from heat and keep warm in a towel or tortilla warmer while you continue cooking the rest.
  • Pull a little dough from the inner portion of the cooked tortillas to form a small ridge around the outside. Pinch around the middle portion as well to form little “craters” (similar to an English muffin).
  • Spread a little coconut oil, vegetable shortening, or vegan butter on each tortilla followed by a layer of refried black beans. Cook them in a dry skillet for another 2-4 minutes, or until the bottoms are crispy.
  • Top each memela with any of the following: salsa roja, salsa verde, pico de gallo, salsa taquera, queso fresco, diced white onion, guacamole, etc. Happy eating!



  • Calories are for 1 memela with ~½ teaspoon coconut oil and ~2 tablespoons of refried beans on top.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.


Serving: 1memela | Calories: 123kcal | Carbohydrates: 20g | Protein: 3.1g | Fat: 3.7g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 257.2mg | Potassium: 60mg | Fiber: 2.5g | Sugar: 0.6g | Vitamin A: 68.7IU | Calcium: 40.1mg | Iron: 1.9mg
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