Oaxacan Tlayudas

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 401

Ingredients

1 Tbsp avocado oil
1 medium onion peeled and finely chopped
2 cloves garlic minced
2 cups canned black beans drained over a bowl with liquid set aside
1 tsp ground cumin
1 tsp dried oregano preferably Mexican
1 tsp sea salt
1/2 tsp freshly ground pepper
1/4 tsp cayenne
2 large 12-inch or (3 8-inch) corn or corn and wheat tortillas
1 cup shredded Oaxaca cheese
1 cup cooked and crumbled Mexican chorizo
1 cup chopped savoy cabbage
2 medium ripe tomatoes sliced thinly
1 small red onion peeled and thinly sliced
1/2 cup crumbled queso fresco
1 ripe avocado pitted, peeled, and sliced for serving

Instructions

All ingredients ready? Let's begin!
In a large skillet over medium-high heat, warm the avocado oil. Add the onion and cook until just softened, about 2 minutes. Add the garlic and cook for another minute.
Stir in the beans, cumin, oregano, salt, pepper, and cayenne. Cook this mixture until the beans are warmed through and the herbs and spices are fragrant, approximately 3 to 5 minutes. Turn off the heat and allow the beans to cool for a few minutes.
Transfer the beans to the jar of a blender and pulse a few times. Add some of the reserved can liquid (aquafaba) to the beans, scrape down the side of the jar, and pulse again. Continue doing this until you have a thick and slightly chunky purée that is spreadable.
Preheat your oven to 450°F. Line a baking sheet with parchment paper or foil.
Place as many tortillas as will fit on the baking sheet. Spread equal portions of the bean puree on each tortilla. Top that with equal amounts of Oaxacan cheese. Then, add the same amounts of the crumbled chorizo.
Place the tlayudas in the oven and bake for 5 minutes until the cheese melts.
Add some cabbage, tomatoes, onion slices, and queso fresco evenly over the tlayudas. Return the tlayudas to the oven and bake for another 3 to 5 minutes until the edges of the tortillas are crispy and browned. You want the produce and cheese to only be warm, not cooked.
Repeat steps 5, 6, and 7 with the other tortillas until all are baked.
Top each tlayuda with slices of fresh avocado. Slice into wedges like you would a pizza and serve while warm with napkins.
Enjoy your Homemade Oaxacan Tlayudas!

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