Tlayudas with Black Beans and Cheese
This recipe creates crisp tlayudas, large Oaxacan tortillas, topped with a flavorful black bean spread, fresh vegetables, and cheese. It's a satisfying and customizable meal, perfect for a casual dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 662 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcscorn tortilla, large, tlayuda-style
bean spread
- 240 gblack bean, cooked, drained
- 0.25 pcsyellow onion, finely chopped
- 1 clovegarlic, minced
- 0.5 pcschipotle pepper in adobo, minced
- 60 mlvegetable broth
- 1 tbspolive oil
- 1 pinchsalt
- 1 pinchpepper
topping
- 120 goaxaca cheese, shredded
- 0.5 cupromaine lettuce, shredded
- 0.5 pcstomato, diced
- 0.5 pcsavocado, sliced or diced
garnish
- 2 tbspsalsa(optional)
Equipment
small pan · fork · baking sheet · oven · cutting board · knife · potato masher
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 2
Heat olive oil in a small pan over medium heat.
About 1 min
- 3
Add the chopped yellow onion and sauté until softened, about 3-4 minutes.
About 4 min
- 4
Stir in the minced garlic and chipotle pepper in adobo; cook for another minute until fragrant.
About 1 min
- 5
Add the cooked black beans and vegetable broth to the pan.
- 6
Bring the mixture to a simmer, then use a fork or potato masher to mash the beans to your desired consistency.
About 3 min
Cook’s note: Leave some beans whole for texture if preferred.
- 7
Season the bean spread with salt and pepper to taste, then remove from heat.
- 8
Place the large corn tortillas directly on the oven rack or on a baking sheet.
Cook’s note: If using a baking sheet, lightly grease it or line with parchment paper.
- 9
Bake the tortillas for 5-7 minutes, or until they are slightly crisp but still pliable.
About 7 min
Cook’s note: They should not be fully hard like a tostada yet.
- 10
Carefully remove the tortillas from the oven.
- 11
Spread an even layer of the black bean mixture over each tortilla, leaving a small border.
About 2 min
- 12
Evenly sprinkle the shredded oaxaca cheese over the bean spread.
About 1 min
- 13
Return the tlayudas to the oven and bake for another 5-8 minutes, or until the cheese is melted and bubbly and the edges of the tortilla are golden and crisp.
About 8 min
- 14
Remove from the oven and top with shredded romaine lettuce, diced tomato, and sliced avocado.
About 2 min
- 15
Serve immediately, optionally with a dollop of salsa.
Per serving
Nutrition
- Calories
- 662.3kcal
- Protein
- 29g
- Carbs
- 66.3g
- Fat
- 33.1g
- Fibre
- 17.9g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Leftover tlayudas are best eaten fresh, but components can be stored separately.
Reheat assembled tlayudas in a dry pan or oven until warmed through and crisp.
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