Oaxacan Mexican · Dinner

Tlayudas with black beans

Name: Tlayudas with black beans
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6 tlayudas
Cuisine: Oaxacan Mexican
Ingredients: 6 fresh 12- to 14-inch Oaxacan tlayuda tortillas; 2 dried culinary Mexican avocado leaves; 2 tablespoons asiento or unrefined pork lard; 3 cups cooked black beans with 1 cup cooking liquid; 1/4 white onion, chopped; 2 garlic cloves, chopped; 1 teaspoon kosher salt; 1/2 cup asiento or rendered pork lard, softened; 12 ounces quesillo or Oaxaca cheese, pulled into strands; 3 cups finely shredded green cabbage; 3 Roma tomatoes, thinly sliced; 2 ripe avocados, sliced; 1 cup salsa de chile de árbol; 3 limes, cut into wedges

Oversized corn tortillas spread with asiento and avocado-leaf black beans, covered with quesillo and cabbage, then toasted until crisp-chewy and folded around avocado and salsa.

About 1 hr 20 minTotal

About 1 hr 10 minActive

$Cost

ModerateDifficulty

Makes 6 tlayudas

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 6 tlayudas

6 fresh 12- to 14-inch Oaxacan tlayuda tortillas
2 dried culinary Mexican avocado leaves
2 tablespoons asiento or unrefined pork lard
3 cups cooked black beans with 1 cup cooking liquid
1/4 white onion, chopped
2 garlic cloves, chopped
1 teaspoon kosher salt
1/2 cup asiento or rendered pork lard, softened
12 ounces quesillo or Oaxaca cheese, pulled into strands
3 cups finely shredded green cabbage
3 Roma tomatoes, thinly sliced
2 ripe avocados, sliced
1 cup salsa de chile de árbol
3 limes, cut into wedges

Instructions

Toast avocado leaves until aromatic, then crumble. Heat 2 tablespoons asiento and soften onion and garlic. Add beans, liquid, avocado leaf, and salt; simmer 8 minutes, mash nearly smooth, and reduce to a thick paste.
Heat a over medium. Warm each tlayuda on both sides until flexible. Spread one side thinly with softened asiento, then black beans to within 1 inch of the edge.
Scatter with quesillo and cabbage. Return open-faced to the comal and rotate frequently until crisp at the edges but still bendable and cheese softens, 4 to 6 minutes.
Add tomato and avocado to one half, spoon on salsa sparingly, and fold. Toast 1 to 2 minutes per side so the exterior develops smoky brown spots without becoming brittle.
Cut into wedges and serve immediately with more salsa and lime.

Oaxaca, MexicoOaxacan cooking traditions

From the table

About this recipe

A tlayuda is both Oaxaca’s oversized, partially toasted corn tortilla and the prepared antojito built upon it. Calling it Mexican pizza erases its own tortilla, texture, ingredients, and service traditions.

A tlayuda is both Oaxaca’s distinctive oversized, partially toasted corn tortilla and the prepared antojito built on it; it is not simply Mexican pizza. Asiento, black beans, quesillo, cabbage, salsa, avocado, and optional meats vary. Vegetable oil can replace asiento but changes a defining traditional flavor and should be labeled. This Kwilt version follows the reviewed household adaptation: Make avocado-leaf black beans the center while retaining asiento, quesillo, cabbage, and the large toasted corn form; omit meat without converting the dish into generic pizza.

Sources

Dinner does not stop at the recipe

Keep recipes, plan meals, and build the grocery list in Kwilt.

Use the recipe here. Get Kwilt when you want the rest of dinner to stay together.

Get Kwilt for iPhone

See every recipe

Deeply browned herb roast chicken carved beside glossy pan gravy, lemon, onion, and fresh herbs.

American · Dinner

Herb roast chicken with pan gravy

Dry-brined whole chicken with deeply browned skin, rosemary-sage butter, tender breast and legs, and a silky gravy built from its fond and defatted drippings.

About 14 hr 50 min6 servings

Fork-tender pot roast with browned edges, carrots, potatoes, onions, and silky dark gravy.

American · Dinner

Slow-braised pot roast

Hard-seared chuck roast braised low and slow with red wine, stock, tomato, thyme, carrots, and potatoes until spoon-tender, then finished with a reduced silky gravy.

About 4 hr 55 min8 servings

Tender sliced beef-and-pork meatloaf with a lacquered tomato glaze and browned free-form edges.

American · Dinner

Classic glazed meatloaf

Tender free-form beef-and-pork meatloaf with milk-soaked crumbs, deeply softened aromatics, and two layers of tangy brown-sugar tomato glaze.

About 2 hr 10 min8 servings

Equipment

Ingredients

Instructions

Keep recipes, plan meals, and build the grocery list in Kwilt.

Cook something else

Herb roast chicken with pan gravy

Slow-braised pot roast

Classic glazed meatloaf