Tlayuda With Black Bean Puree Recipe

Name: Tlayuda With Black Bean Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked or canned black beans, drained, liquid reserved; Salt and freshly ground black pepper, to taste; 1 tablespoon minced garlic; 1 small onion, minced; 1 teaspoon mild chili powder, like New Mexico or ancho, or to taste; 1 tablespoon cumin, or to taste; 2 large (12-inch) tortillas, preferably corn; 1 cup chopped quesillo (Mexican string cheese) or mozzarella; or use a crumbly cheese like queso fresco, slightly dried goat cheese or feta; Rounds of chorizo or other sausage, optional; 1 cup chopped cabbage

Servings: persons

2 cups cooked or canned black beans, drained, liquid reserved
Salt and freshly ground black pepper, to taste
1 tablespoon minced garlic
1 small onion, minced
1 teaspoon mild chili powder, like New Mexico or ancho, or to taste
1 tablespoon cumin, or to taste
2 large (12-inch) tortillas, preferably corn
1 cup chopped quesillo (Mexican string cheese) or mozzarella; or use a crumbly cheese like queso fresco, slightly dried goat cheese or feta
Rounds of chorizo or other sausage, optional
1 cup chopped cabbage

1
Preheat oven to 450 degrees.
2
If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking.
3
Drain and reserve liquid.
4
Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly puree, leaving the mixture a bit chunky.
5
If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion.
6
Then roughly puree.
7
Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it.
8
Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage.
9
Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges.
10
Serve, cut into wedges, then repeat with other tortilla.

261

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 10 ingredients. The key ingredients include: 2 cups cooked or canned black beans, drained, liquid reserved, Salt and freshly ground black pepper, to taste, 1 tablespoon minced garlic, 1 small onion, minced, and more.

Yes, Tlayuda With Black Bean Puree falls under the Soups & Stews 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!

Tlayuda With Black Bean Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions