Spicy and delightfully crispy, Tlayuda is a popular “antojito” or street snack in the Oaxaca region of Mexico.
2 cups canned black beans, drained, liquid reserved
1 tbsp minced garlic
1 small onion, finely chopped
1 tsp ancho chili powder
1 tsp cumin
2 large (12-inch) corn tortillas
1 cup chopped quesillo, queso fresco or feta
1 cup sliced chorizo
1 cup chopped cabbage or iceberg lettuce
1 tomato, cut into wedges
1 avocado, cut into wedges
1 lime to serve, cut into wedges
Salt and freshly ground black pepper, to taste
Preheat oven to 450F.
Place drained beans, garlic, onion, chili powder and cumin in a small pan. Cook gently over a medium heat until onion has softened a little. Place drained beans into bowl of food processor along with a little of the reserved liquid. Blend until roughly pureed.
Place tortillas on baking sheet and spread with black bean puree. Sprinkle with cheese, chorizo and bake for about 5 minutes until topping is hot and tortilla is crisp on edges. Top with avocado and tomato. Cut into wedges and serve with lime and fresh salsa.