Baked Bean & Ragi Tortillas with Melty Mozzarella

1.Prepare the Ragi Tortillas: In a large bowl, whisk together the ragi flour, all-purpose flour, and salt.

2.Gradually add the warm water and 2 tablespoons of oil to the flour mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. If the dough is too dry, add water sparingly, 1 teaspoon at a time.

3.Divide the dough into 6 equal portions. Roll each portion into a smooth ball, cover with a damp cloth, and let rest for 15 minutes.

4.While the dough rests, prepare the seasoned beans: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the rinsed black beans, cumin, chili powder, and garlic powder. Cook for 5 minutes, stirring occasionally, until heated through and fragrant. Lightly mash about one-third of the beans against the side of the pan for texture. Season with salt and pepper and set aside.

5.Preheat your oven to 200°C (392°F). Lightly grease a baking sheet.

6.Roll out each dough ball very thinly into approximately 6-inch circles (tortillas).

7.Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 30-60 seconds per side until light brown spots appear. They should be pliable, not crispy yet.

8.Assemble the tortillas: Place a cooked tortilla on the prepared baking sheet. Spread a layer of the seasoned black beans evenly over the surface, leaving a small border. Top generously with shredded mozzarella cheese.

9.Sprinkle the diced tomatoes, shredded cabbage, and sliced red onion over the cheese.

10.Bake for 5-8 minutes, or until the cheese is completely melted, bubbly, and the edges of the tortillas are starting to look golden brown and slightly crisp.

11.Remove from the oven, garnish with fresh cilantro if using, slice into wedges, and serve immediately.