In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until the dough comes together. Knead the dough for about 5 minutes until soft and smooth. The dough should be very moist so if needed, add a little more water. If it becomes too sticky, sprinkle in a bit more masa harina. Cover with a damp towel and let rest for 10 minutes while you prep the fillings.

Grate or shred the cheese and prepare the refried beans. If you're using other fillings such as vegetables or meats, sauté them now.

Divide the dough into small balls (about the size of a golf ball). Using a tortilla press or your hands, flatten each ball into a small circle, about 4-5 inches wide. Place a tablespoonful of beans and another tablespoonful of cheese in the center, then fold the dough over the filling to create a triangle. Pinch the seams to seal them well and make sure no filling escapes during cooking.

Heat a large skillet, griddle or comal over medium heat. Once hot, add the tetelas and cook each side for about 3-4 minutes, or until they’re golden brown and crispy.

Once the tetelas are crispy and golden, remove them from the pan and enjoy immediately. They can be serve with your favorite salsa, guacamole, or topped with Mexican crema and queso fresco.