Have all of the filling and toppings ready to use. The refried beans should be at room temperature.

In a medium bowl combine the masa harina with the baking powder, salt, 1/2 Tablespoon of oil, and 3/4 cups of the water. Mix until well combined then add another 1/2 Tablespoon of oil, and a little more water. Continue working the masa until you have a well hydrated smooth dough that doesn't stick to your hands and doesn't crack when pressed together. Add as much water as needed to achieve this.

Form a masa ball, place in the bowl, cover with a clean kitchen towel and let it rest 10 minutes.

Grab a small ball of masa, about the size of a golf ball, and make a smooth ball with it. Use the palm of your hands and fingers to make a flat disk that's evenly thick.

Place 2 Tablespoons of the cooled refried bean paste in the center of the masa disk. Then bring together into a halfmoon or empanada shape.

Pinch the edges together to seal the little pouch.

Stand the little dough pouch on palm then gently use your other palm to flatten the pouch into an oblong or flat football shape. Carefully continue pressing until you tlacoyo has an even thickness throughout.

Set aside on a cutting board and repeat the process until the masa has been used up.

Heat a large pan or griddle over medium-high heat. Test the temperature by carefully dropping some water droplets onto it, they should jump around and evaporate rather quickly.

Turn the temperature down to medium-low then drizzle in the remaining Tablespoon of oil, swirl it around so that the pan is evenly coated.

Place the tlacoyos inside the hot pan, without crowding them, cook for 5 minutes then flip and cook for another 5 minutes. Flip again and cook for another 3 to 5 minutes until you see some dark golden brown spots on the tlacoyo.

Remove from the heat and serve immediately topped with cactus salad, salsa, crema, and crumbled cheese. Enjoy!