Mexican · Dinner
Crispy Oaxacan Bean and Cheese Tortilla
Tlayuda con Frijoles y Queso
Oaxacan large thin tortilla spread with smoky black bean paste and asiento, layered with shredded quesillo, avocado, cabbage, and salsa, crisped on the comal until the edges curl and char.
$$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
685Calories
28gProtein
42gFat
52gCarbs
8gSugar
9gFiber
1020mgSodium
75mgChol
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Instructions
1
Prep
Soak guajillo chiles 5 minutes in hot water, stem and seed. Finely chop onion and garlic. Chop epazote leaves. Shred cabbage and queso Oaxaca. Slice avocado and tomato. Drain cooked black beans. Chop cilantro and cut lime into wedges.
2
Toast
Heat a dry pan over medium heat 30 seconds. Add soaked guajillos, toast 30 seconds until fragrant. Blend with tomato, 1 garlic clove, and salt until smooth. Transfer to a bowl and set aside.
3
Saute
Heat lard in a heavy skillet over medium heat 1 minute until shimmering. Add chopped onion, cook 3 minutes until translucent, stirring. Stir in remaining garlic, epazote, cumin, oregano, and salt; cook 30 seconds until fragrant.
4
Build
Add drained beans and bean liquid to the skillet. Mash with a potato masher over medium heat for 5 minutes, stirring occasionally, until thick, spreadable paste with some texture remains.
5
Crisp
Heat a comal or large skillet over medium-high heat 2 minutes. Lay tlayudas flat one at a time, warm 30 seconds per side until pliable. Brush one side of each with asiento. Spread bean paste evenly, scatter queso Oaxaca, layer cabbage, tomato, and avocado on each. Return to comal 4 minutes until bottom crisps and cheese melts.
6
Plate
Transfer tlayudas to a plate. Drizzle with salsa roja, top with cilantro. Serve open-face with lime wedges alongside. Cut into wedges to eat.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) black beans
- 4 tbsp lard
- 0.5 white onion
- 6 garlic cloves
- 20 fresh epazote leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp fine salt
- 120ml (1/2 cup) bean cooking liquid
- 2 tlayudas
- 2 tbsp asiento
- 200g (7 oz) queso Oaxaca
- 120g (4.2 oz) avocado
- 80g (2.8 oz) white cabbage
- 440g (15.5 oz) tomato
- 2 guajillo chiles
- 4 tbsp fresh cilantro
- 1 lime