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Cook Time






Stephanie @thisisavocado_


  • 1 1/2 tbsp neutral, high-heat oil
  • 1/8 small white onion
  • 1 garlic clove
  • 1 c cooked black beans
  • 1/2 c bean broth or vegetable broth
  • Salt and pepper, to taste
  • 1/4 tsp chili powder
  • Pinch of ground cumin
  • 12 oz chorizo or soyrizo
  • 6 Organic Burrito Flour Tortillas
  • 2 c shredded cabbage
  • 6 oz Oaxacan cheese, shredded
  • 1 avocado, sliced
  • 2 roma tomatoes, sliced

Optional toppings — fresh cilantro and spicy salsa


Preheat your oven to 350 degrees.

Fry the onion and garlic in 1 tbsp of oil over medium-high heat, then add it to a blender along with the black beans, broth, salt, pepper, chili powder and ground cumin. Blend until completely smooth.

Add bean puree back to the skillet and heat through.

In a separate skillet, cook the chorizo with the remaining oil until cooked through and crispy, about 12-15 minutes. Set aside.

Toast the tortillas in the oven on 2 large baking sheets for about 4-5 minutes on each side, being careful not to burn them. Allow the tortillas to rest for about 5 minutes – during this time they will harden and become sturdy enough to hold the toppings.

Begin assembling the tlayudas by smoothing over a layer of the bean puree, then topping with shredded cabbage, Oaxacan cheese, chorizo, tomato, avocado, cilantro and salsa.

Serve whole or folded in half and enjoy!

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