Crispy Tlayudas with Black Beans & Chorizo
Large, thin Oaxacan tortillas crisped until golden and topped with refried black beans, spiced chorizo, cheese, and fresh garnishes. Restaurant-quality but entirely doable at home.
- Total time
- 40 min
- Servings
- 2
- Calories
- 720
- Protein
- 28g
Ingredients
- 4 count flour tortillas (8-inch)
- 6 oz chorizo sausage, casings removed
- 1 can (15 oz) canned black beans, drained
- 1 cup oaxaca or mozzarella cheese, shredded
- 1 count fresh avocado
- ¼ count red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 count lime
- 3 tbsp olive oil
Instructions
- 1
Mash black beans in a small bowl with a fork until mostly smooth but still chunky.
- 2
Remove chorizo from casings, crumble into small pieces.
- 3
Slice avocado in half lengthwise, remove pit, scoop flesh into a small bowl.
- 4
Thinly slice red onion and finely chop cilantro. Set aside separately.
- 5
Heat 1 tbsp oil in a 10-inch skillet over medium-high until shimmering, ~90 seconds.
- 6
Add chorizo and cook, breaking up with a spoon, until edges crisp and fat renders, ~5 minutes.
- 7
Transfer chorizo to a plate. Wipe skillet clean with a paper towel.
- 8
Add 1 tbsp oil and one tortilla to the skillet. Cook until edges brown and surface crisps, ~2 minutes.
- 9
Flip, top with 1/4 of the beans, then 1/4 of the cheese. Cook until cheese melts, ~90 seconds.
- 10
Slide onto a plate. Repeat steps 8–9 with remaining oil, tortillas, beans, and cheese.
- 11
Divide cooked chorizo between the two tlayudas.
- 12
Top each with sliced avocado, red onion, and cilantro.
- 13
Squeeze lime juice over the top. Serve immediately.
Tools you’ll need
- 10-inch skillet
- small bowl
- fork
- cutting board
- knife
- paper towels
- wooden spoon
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