In a large bowl, combine the masa harina and salt. Stir in the water until a dough forms.

Using your hands, knead the dough until it fully comes together and all the water is absorbed, about 3 minutes.

Divide the dough into 6 equal portions, then roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while you prepare the black beans. Set aside.

In a medium skillet, heat the oil over medium-high heat. Add black beans and bring to a simmer.

Mash the beans with a potato masher until they are mostly mashed, about 2 minutes. Remove the skillet from the heat and set it aside.

Heat a griddle or skillet over medium-high heat until hot. While the griddle is heating up, lay a piece of parchment paper on an open tortilla press and place 1 dough ball on the bottom half. Place another piece of parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out.

Open the tortilla press and carefully place 1 ½ - 2 tablespoons of black beans in the center of the masa, spreading evenly. Carefully fold in the right and left sides of the masa circle so that they meet in the center. Lightly press and pinch the masa together to seal, then pinch together the top and bottom tips of the masa to create a football shape.

Lightly flatten the tlacoyo in the palms of your hands until it’s about 10 inches long from top to bottom.

Place the tlacoyo on the hot skillet and cook for about 3 minutes on each side. Transfer it to a plate and cover it with a kitchen towel to keep it soft. Repeat this process until all the tlocayos are cooked.

To fry (optional), heat ¼ cup of vegetable oil in a medium skillet over medium-high heat. Once the oil is hot, lightly fry each tlocayo until lightly toasted on each side, about 2 minutes.