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Vegetarian, Americas

Tlayudas with black beans and cheese

Tlayudas with beans and cheese are large crispy Mexican tortillas topped with mashed black beans, melted cheese, cabbage, tomatoes and avocado. This easy recipe takes 35 minutes for 4 people, at €2.20 per serving. The key is dry toasting the tortilla in a hot pan before topping it, so it stays crispy under the melted cheese.

We're heading to Oaxaca with tlayudas, big crispy tortillas loaded with beans, melty cheese and avocado.

Tlayudas with black beans and cheese
Total time
35 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Tlayudas come from Oaxaca, Mexico, where people sometimes call them Mexican pizza. Dry toasting the tortilla makes it firm and golden in spots, then the cheese melts on top into a stretchy layer. The real contrast comes at the end, when crunchy cabbage, juicy tomato and creamy avocado land fresh on the still warm base.

This dish works well on a weeknight, since everything comes together in under 35 minutes with simple ingredients. Kids like handling it like a pizza you slice into wedges, and everyone can pile on their own toppings. It's also a good way to switch things up from the usual burritos or quesadillas.

The ingredients

4 people

Bakery

  • Large flour tortillas or wraps 4

Pantry

  • Canned black beansoften in the pantry 400 g
  • Olive oiloften in the pantry 2 tbsp
  • Espelette pepperoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 1 cloves
  • Avocado 2
  • Tomatoes 2
  • White cabbage 200 g
  • Lime 1

Dairy

  • Mozzarella or raclette cheese 250 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the chopped onion and garlic in the oil, add the drained beans, pepper, salt and pepper, and mash with a fork. 8 min

    If the bean mixture is too thick, add a splash of water so it spreads easily.

  2. Thinly slice the cabbage, dice the tomatoes and slice the avocado, then drizzle everything with lime juice.

    Salt the cabbage ten minutes ahead, it softens and releases a bit of juice.

  3. Dry toast each tortilla in a hot pan until golden and firm in spots. 8 min

    Press it down with a spatula so it cooks evenly.

  4. Spread the beans over each tortilla, scatter the cheese on top and melt it under the broiler. 5 min

    Leave a bare half inch border, the tlayuda stays crispy around the edge.

  5. Top with cabbage, tomatoes and avocado, and serve unfolded, sliced into wedges like a pizza.

    Add the fresh toppings right out of the oven, the hot and cold contrast makes all the difference.

Our tips to get it right

  • Pick tortillas that are fairly large and not too thin, they hold the toppings better without tearing while cooking.
  • Drain the beans well before mashing them, otherwise the mixture stays too wet and makes the tortilla soggy.
  • Use a really hot pan to dry toast the tortillas, that's what creates the golden, firm patches typical of a real tlayuda.

The variations

  • Swap the raclette cheese for crumbled feta style fresh cheese, for a lighter version on the fat.
  • For a quicker version, skip the broiler step and just warm the topped tortillas in a covered pan instead.
  • For kids, serve the toppings separately in small bowls, so everyone builds their own tlayuda.

What to serve it with

  • A fresh tomato salad
  • Cold lime flavored water
  • Tortilla chips with salsa

Storage

Keep the cooked mashed beans up to 3 days in the fridge in a sealed container, and prepare the cabbage and tomatoes right before serving. Topped tortillas don't freeze well because of the fresh avocado and cabbage, but the bean mixture alone freezes just fine. Reheat the beans in a pan or microwave before topping a freshly toasted tortilla.

Questions about this dish

Can you use corn tortillas instead of flour tortillas?

Yes, that's actually closer to the traditional Mexican tlayuda. Pick fairly large, thick corn tortillas, they toast well dry in a hot pan.

Can you make the beans ahead of time?

Yes, the mashed bean mixture can be made the day before and kept in the fridge in a sealed container. Just reheat it gently before topping the toasted tortillas.

What cheese works if you don't have raclette cheese?

Mozzarella works really well, it melts and stretches like the cheese traditionally used in Oaxaca. A young emmental or comté can also work.

How do you keep the tortilla from going soft under the toppings?

Dry toast the tortilla until golden and a bit firm before adding the beans. Leave a bare half inch border too, it stays crispy and makes a good edge to hold.

How long does it take to make tlayudas with black beans and cheese?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in tlayudas with black beans and cheese?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does tlayudas with black beans and cheese cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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