Cook Time
30
Serves
6
Tlayuda
Stephanie @thisisavocado_Ingredients
- 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
Instructions
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!