Crispy Tlayudas with Black Beans & Queso
Thin, crispy Oaxacan flatbreads loaded with refried black beans, melted cheese, and your choice of toppings. Charred edges and a smoky crust make these addictively good.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1.5 cups masa harina (corn flour)
- ¾ cup warm water
- ½ tsp salt
- 2 tbsp olive oil
- 1 cup canned black beans, drained & mashed
- 1 cup Oaxaca or mozzarella cheese, shredded
- 1 whole avocado
- 1 whole lime
- ¼ cup fresh cilantro, jalapeño, or crumbled cotija (optional toppings)
Instructions
- 1
Mix masa harina, warm water, and salt in a bowl until it forms a smooth, moist dough that holds together.
- 2
Divide dough into 4 equal balls. Cover with a damp towel while you work.
- 3
Heat a cast iron skillet or griddle over medium-high heat until it smokes lightly, ~2 minutes.
- 4
Place a dough ball between two pieces of plastic or parchment. Flatten with a skillet or tortilla press until paper-thin (6-8 inches).
- 5
Lay the flattened dough on the hot skillet. Cook without moving until edges char and surface darkens, ~2 minutes.
- 6
Flip and cook the other side 1 minute until light spots form. Transfer to a plate.
- 7
Repeat steps 4–6 with the remaining dough balls.
- 8
Place a warm tlayuda on a plate. Spread mashed black beans evenly over the surface.
- 9
Scatter cheese over the beans. Return the tlayuda to the skillet for 30 seconds until cheese melts.
- 10
Top with sliced avocado, cilantro, jalapeño, or cotija. Squeeze lime juice over everything.
- 11
Repeat with the remaining tlayudas. Serve hot.
Tools you’ll need
- large mixing bowl
- 12-inch cast iron skillet or griddle
- plastic sheet or parchment for flattening
- tortilla press or heavy skillet
- fork or spoon for mashing beans
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