Tlayudas with Black Beans and Cheese

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F).

   Ca. 5 min.

2. 2

   Heat olive oil in a small pan over medium heat.

   Ca. 1 min.

3. 3

   Add the chopped yellow onion and sauté until softened, about 3-4 minutes.

   Ca. 4 min.

4. 4

   Stir in the minced garlic and chipotle pepper in adobo; cook for another minute until fragrant.

   Ca. 1 min.

5. 5

   Add the cooked black beans and vegetable broth to the pan.

6. 6

   Bring the mixture to a simmer, then use a fork or potato masher to mash the beans to your desired consistency.

   Ca. 3 min.

   Kokkens note: Leave some beans whole for texture if preferred.

7. 7

   Season the bean spread with salt and pepper to taste, then remove from heat.

8. 8

   Place the large corn tortillas directly on the oven rack or on a baking sheet.

   Kokkens note: If using a baking sheet, lightly grease it or line with parchment paper.

9. 9

   Bake the tortillas for 5-7 minutes, or until they are slightly crisp but still pliable.

   Ca. 7 min.

   Kokkens note: They should not be fully hard like a tostada yet.

10. 10

    Carefully remove the tortillas from the oven.

11. 11

    Spread an even layer of the black bean mixture over each tortilla, leaving a small border.

    Ca. 2 min.

12. 12

    Evenly sprinkle the shredded oaxaca cheese over the bean spread.

    Ca. 1 min.

13. 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.

    Ca. 8 min.

14. 14

    Remove from the oven and top with shredded romaine lettuce, diced tomato, and sliced avocado.

    Ca. 2 min.

15. 15

    Serve immediately, optionally with a dollop of salsa.