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Crispy Tlayudas Oaxacan Street Pizza Recipe with Black Beans

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A quick and authentic Mexican street food recipe featuring crispy toasted corn tortillas topped with creamy black beans, melted quesillo cheese, and fresh toppings like avocado and shredded lettuce.

Ingredients

Scale
  • Large corn tortillas (tlayuda size if possible)
  • 1 ½ cups cooked black beans (rinsed and lightly mashed)
  • ¾ cup shredded quesillo (Oaxaca cheese) or mozzarella
  • Refried black beans (optional)
  • Sliced avocado
  • Shredded cabbage or lettuce
  • Thinly sliced or diced tomato
  • Thinly sliced red onion
  • Chopped fresh cilantro (optional)
  • Lime wedges
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter
  • Optional hot sauce or salsa

Instructions

  1. In a mixing bowl, mash about 1 ½ cups of cooked black beans with a fork or potato masher. Add a pinch of salt and pepper, and optionally a little olive oil or butter to make it creamy. Set aside.
  2. Heat 1 tablespoon of olive oil or butter in a large cast iron skillet over medium heat. Once hot, place one corn tortilla in the pan. Toast for about 3-4 minutes until the bottom is golden and crispy but not burnt. Flip carefully using a spatula or tongs.
  3. Quickly spread a generous layer of the mashed black beans on the toasted side of the tortilla.
  4. Sprinkle ¾ cup of shredded quesillo or mozzarella evenly over the beans.
  5. Carefully flip the tortilla so the cheese side is down against the skillet. Toast for another 3-4 minutes until the cheese melts and the tortilla is crispy on both sides. Watch closely to prevent burning.
  6. Transfer the crispy tlayuda to a cutting board. Immediately top with sliced avocado, shredded cabbage or lettuce, tomato, red onion, and chopped cilantro.
  7. Squeeze fresh lime juice over the top and add your favorite salsa or hot sauce if desired.
  8. Slice into wedges like a pizza and serve hot.

Notes

Keep the heat medium to medium-low when toasting the tortilla to avoid burning. Use thick tortillas for best results. Warm beans slightly before mashing for easier spreading. Flip carefully to keep the tlayuda intact. Leftovers can be reheated in a skillet or oven to restore crispness.

Nutrition

Keywords: tlayuda, Oaxacan street pizza, black beans, crispy tortilla, Mexican recipe, quesillo cheese, easy dinner, gluten-free, vegetarian

Find it online: https://evabake.com/crispy-tlayudas-oaxacan-street-pizza-recipe-with-black-beans-easy-and-authentic/