- 4 whole-grain tortillas (or sub GF tortillas) 8-10 inches wide, or larger.
- 1/2 head of cabbage ( 14–16 ounces), shredded
- 1 cup shredded carrots
- 4 radishes -thinly sliced (optional)
- 1/4 cup thinly sliced red onion – or sub pickled onions or pickled shallots
- 3/4 teaspoon salt, plus more taste
- 1/2 an english cucumber- sliced
- 1 tablespoon jalapeno- finely chopped- optional
- 1/4–1/2 cup scallions sliced
- 1/4–1/2 cup cilantro- chopped
- 2 tablespoons olive oil
- 3 tablespoons fresh lime juice, plus a little zest
- 1 can refried black beans (or make refried beans from scratch!) loosened with 1/4 cup water, seasoned with salt, cumin and coriander
- Optional: Chicken carnitas , walnut Chorizo, or Turkey Chorizo
- Optional: Oaxacan String cheese, Crumbled Queso Fresco Cheese, melty cheese
- Optional sauces- Chipotle Mayo and/or Avocado-Cilantro Sauce (below) I like both!
- Garnish with sliced avocado, cilantro, lime wedges, scallions, fresh summer tomatoes, hot sauce, or sour cream.
Avocado Cilantro Sauce:
- Pre-heat oven to 275 F
- Toast tortillas dry, directly on the oven racks ( no sheet pan) until crisp, about 20 minutes. This is key- they need to be very crispy and dry, not bendy. You can make these ahead.
- Combine the cabbage, carrots, radish, onion, and toss in a large bowl with the salt. ( This will seem like a LOT at first, but will it will release liquid and shrink down.)
- Add the cucumber, jalapeño, scallions and cilantro, Toss well, then add olive oil and lime juice and a little zest. Let it rest on the counter – or make this ahead and refrigerate.
- If making the avocado sauce– make this now- placing everything in a food processor and blending until smooth. Taste, adjust salt and spice level adding more jalapeño if needed. Place in a bowl.
- When ready to assemble, heat the refried beans, adding ¼-½ cup water (to loosen them) and using a fork, whip in a pinch of salt, cumin and coriander to season to taste.
- If using chicken or chorizo, heat them up now and if using cheese, turn on the broiler.
- To assemble, carefully lather up some beans on the tortilla ( like you pizza sauce on a pizza). At this point you could add chicken and cheese (and melt)- or leave off and keep it vegan. Top the warmed base with a generous mound of cool slaw. Spoon over avocado sauce(or sliced avocado) or Chipotle Mayo.
- Garnish with cilantro sprigs, hot sauce, lime wedge, pickled onions or shallots. Serve immediately (with knife and fork) while the beans are warm and the tortillas are still crisp.
The great thing about Tlayludas is how addable these are…..you can make some with meat and cheese (melted in the oven) while having some totally vegan with just the slaw. Or…let your family or guests “build their own”, with all the sides ready, and the oven set to broil, in case someone wants melty cheese.
Like a Tlayludas smorgasbord! Fun and tasty!
*For a more traditional Tlayuda, use refried black beans, browned chorizo, Mexican string cheese, bake until melty, top with fresh tomato, onion and cilantro!
- Serving Size: -Serves 4 with Avocado Sauce
- Calories: 406
- Sugar: 10.2 g
- Sodium: 788.6 mg
- Fat: 22.5 g
- Saturated Fat: 3.6 g
- Carbohydrates: 46.4 g
- Fiber: 14.4 g
- Protein: 10.3 g
- Cholesterol: 0 mg
Keywords: Tlayudas Recipe, mexican pizza recipe, mexican flat bread, vegan tostadas, mexican pizza, oaxacan street food, tlayuda,