Mini Veggie Tlayudas Recipe

Name: Mini Veggie Tlayudas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hulled pumpkin seeds (pepitas); 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 garlic clove, minced; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 cup thinly sliced cabbage; 1/4 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 6 (6-in.) corn tortillas; 1 1/2 cups refried black beans (such as Amy's Vegetarian); 4 ounces Oaxaca cheese or part-skim mozzarella cheese, shredded (about 1 cup); Cooking spray; 1 cup sliced tomatoes; 1 large avocado, thinly sliced

Servings: persons

1 cup hulled pumpkin seeds (pepitas)
2 tablespoons olive oil
1 teaspoon ground cumin
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup thinly sliced cabbage
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
6 (6-in.) corn tortillas
1 1/2 cups refried black beans (such as Amy's Vegetarian)
4 ounces Oaxaca cheese or part-skim mozzarella cheese, shredded (about 1 cup)
Cooking spray
1 cup sliced tomatoes
1 large avocado, thinly sliced

1
Preheat grill to low.
2
Heat a small skillet over low heat. Add seeds to pan; toast seeds 3 minutes or until lightly brown, stirring frequently. Place in a mini food processor or spice grinder; process until a coarse paste forms.
3
Heat a medium skillet over medium-high heat. Add oil; swirl to coat. Add ground pumpkin seeds, cumin, and garlic; cook 3 minutes or until fragrant. Stir in salt and pepper.
4
Combine cabbage, cilantro, and juice in a medium bowl; toss well.
5
Arrange tortillas in a single layer on a foil-lined baking sheet. Place pan on grill; grill until tortillas start to crisp, about 3 minutes.
6
Divide pumpkin seed paste evenly among tortillas, spreading to an even layer. Spoon about 1/4 cup refried beans over each tortilla. Top each tortilla with about 2 1/2 tablespoons cheese. Place tortillas on grill rack coated with cooking spray; grill 5 minutes or until cheese melts and edges of tortillas become crisp and browned.
7
Top with slaw, tomato, and avocado slices.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup hulled pumpkin seeds (pepitas), 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 garlic clove, minced, and more.

Yes, Mini Veggie Tlayudas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Veggie Tlayudas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions