Main Course

Tlayudas with Black Beans and Cheese

Name: Tlayudas with Black Beans and Cheese
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 2 pcs corn tortilla large, tlayuda-style; 240 g black bean cooked, drained; 0.25 pcs yellow onion finely chopped; 1 clove garlic minced; 0.5 pcs chipotle pepper in adobo minced; 60 ml vegetable broth; 1 tbsp olive oil; 1 pinch salt; 1 pinch pepper; 120 g oaxaca cheese shredded; 0.5 cup romaine lettuce shredded; 0.5 pcs tomato diced; 0.5 pcs avocado sliced or diced; 2 tbsp salsa (optional)

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

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

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

71%Score

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

Storage

Leftover tlayudas are best eaten fresh, but components can be stored separately.

Reheating

Reheat assembled tlayudas in a dry pan or oven until warmed through and crisp.