Tlayuda with Black Bean Puree Aka Mexican Unpizza
Discover the vibrant flavors of Oaxaca with this Tlayuda with Black Bean Purée, affectionately known as the Mexican "Unpizza." Perfectly crisp tortillas act as the base for layers of creamy black bean purée, melty quesillo or mozzarella cheese, and optional smoky chorizo for a savory depth. Fresh toppings like romaine lettuce, ripe avocado slices, and juicy tomatoes add a refreshing contrast, while a drizzle of Mexican crema and your favorite salsa tie it all together. Easy to prepare in under 35 minutes, this versatile dish is ideal for weeknight dinners or casual gatherings. Whether baked in the oven or crisped on a skillet, each bite of this Oaxacan-inspired masterpiece will transport your taste buds straight to Mexico!
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Recipe Information
Ingredients
- 4 pieces Large flour or corn tortillas (preferably Oaxacan-style)
- 2 cups Canned black beans
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 cup Quesillo (Oaxacan cheese) or mozzarella
- 4 pieces Romaine lettuce leaves
- 1 piece Avocado
- 2 pieces Tomatoes
- 1 cup Chorizo (optional)
- 0.5 cup Mexican crema or sour cream
- 0.5 cup Salsa of choice (e.g., salsa roja or salsa verde)
Instructions
Preheat your oven to 375°F (190°C) or heat a large skillet over medium heat if cooking on the stovetop.
In a small saucepan, heat the olive oil over medium heat. Add the garlic cloves and sauté until fragrant, about 1 minute.
Add the black beans to the saucepan (including some liquid from the can) and stir in the salt. Let it cook for 5 minutes until the beans are heated through.
Using an immersion blender or a standard blender, blend the black beans until smooth to create a puree. Add water as needed to achieve a spreadable consistency.
Spread a thin, even layer of the black bean puree over each tortilla, leaving a small border around the edges.
Top the tortillas with quesillo or mozzarella cheese, spreading it evenly across the surface.
If using chorizo, cook it in a separate skillet until browned and crispy, then sprinkle it over the cheese layer.
Transfer the tortillas to a baking sheet and bake in the oven for 8-10 minutes, or until the edges are crispy and the cheese is melted. Alternatively, cook in a skillet over medium heat until the base is crispy and the cheese is melted.
Remove the tlayudas from the oven and let them cool slightly. Top each tlayuda with romaine lettuce, sliced avocado, and chopped tomatoes.
Finish with a drizzle of Mexican crema or sour cream, and serve with salsa on the side or spooned on top.
Slice into wedge-shaped pieces and serve immediately. Enjoy your homemade tlayuda!
Nutrition Facts
Calories |
3343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 10159 mg | 442% | |
| Total Carbohydrate | 259.5 g | 94% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 29.9 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2317 mg | 178% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4498 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
