Best 3 Tlayuda With Black Bean Purée Recipes

Embark on a culinary odyssey to explore the exceptional flavors of the Oaxacan dish, Tlayuda with Black Bean Purée. This harmonious fusion of crispy tlayuda, creamy black bean purée, and an array of vibrant toppings offers a tantalizing journey for your taste buds. As we delve into the recipe, let's uncover the secrets behind this delectable creation, celebrating the richness of Mexican cuisine.

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TLAYUDA WITH BLACK BEAN PUREE (AKA MEXICAN UNPIZZA)

Tlayuda With Black Bean Puree (Aka Mexican Unpizza) image

This is the genuine article, an Oaxacan specialty. Not to be called pizza. Better than the sum of its parts, the texture is key. I served with a Louisiana hot sauce, you may want to serve with salsa if you are not into things too hot. Other beans would also work well with this. As published in the NY Times. By Mark Bittman, the Minimalist.

Provided by Kumquat the Cats fr

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked black beans or 2 cups canned black beans, drained, liquid reserved
salt & freshly ground black pepper, to taste
1 tablespoon garlic, minced
1 small onion, minced
1 teaspoon chili powder, to taste (mild like New Mexico or ancho)
2 -3 teaspoons cumin, to taste
4 corn tortillas
1 cup mozzarella cheese (if possible use quesillo which is Mexican string cheese, or use queso fresco, goat cheese or feta)
1 cup cabbage, chopped
1/2 cup fresh cilantro, shredded (optional)

Steps:

Preheat oven to 450 degrees.
If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in last few minutes of cooking. Place mixture in blender or food processer with enough liquid to allow machine to do its work and roughly puree.
If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, to take the edge off of the garlic and onion. Then roughly puree with a little of the liquid as necessary.
Place the tortillas on pizza peel or baking sheet and evenly spread with the bean mixture and then the cheese.
Bake for 5 minutes, then sprinkle with cabbage and cilantro if using. Bake another 5 minutes until the topping is hot and tortilla is crisp on the edges. Cut into wedges if desired.

Nutrition Facts : Calories 270.5, Fat 7.8, SaturatedFat 4, Cholesterol 22.1, Sodium 199.6, Carbohydrate 36, Fiber 10, Sugar 2, Protein 16

TLAYUDA WITH BLACK BEAN PURÉE

TLAYUDA WITH BLACK BEAN PURÉE image

Number Of Ingredients 10

Ingredients

2 cups cooked or canned black beans, drained, liquid reserved
Salt and freshly ground black pepper, to taste
1 tablespoon minced garlic
1 small onion, minced
1 teaspoon mild chili powder, like New Mexico or ancho, or to taste
1 tablespoon cumin, or to taste
2 large (12-inch) tortillas, preferably corn
1 cup chopped quesillo (Mexican string cheese) or mozzarella; or use a crumbly cheese like queso fresco, slightly dried goat cheese or feta
Rounds of chorizo or other sausage, optional
1 cup chopped cabbage.

Steps:

1. Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée. 2. Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla. Yield: 4 to 8 servings.

CHEESY TORTILLAS WITH BLACK-BEAN PUREE

Cheesy Tortillas with Black-Bean Puree image

Trying to work meatless meals into your routine? A pot of hearty, healthy Cuban Black Beans makes a satisfying dish -- and enough leftovers for this recipe.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Number Of Ingredients 6

Ingredients

4 cups cooked black beans with cooking liquid (reserved from Cuban Black Beans)
12 corn tortillas
1 1/2 cups shredded cheddar or Monterey Jack
Shredded iceberg lettuce
Thinly sliced avocado
Diced tomato

Steps:

In a food processor, blend beans with cooking liquid until smooth, adding up to 1 cup water to make a loose but not runny puree. Transfer to a small pot and heat over low. Working one at a time, toast tortillas in a skillet or over a gas burner, fill with cheese, and fold in half. Divide tortillas among four plates and top with bean puree, lettuce, avocado, and tomato.

Nutrition Facts : Calories 676 g, Fat 25 g, Fiber 15 g, Protein 30 g, SaturatedFat 11 g

Tips:

Use dried black beans for the black bean puree to get the best flavor and texture.
Soak the black beans overnight or for at least 8 hours before cooking.
Simmer the black beans in a pot with plenty of water until they are tender, about 1 hour.
Drain the black beans and reserve the cooking liquid.
Mash the black beans with a potato masher or food processor until they are smooth and creamy.
Season the black bean puree with salt, pepper, cumin, and chili powder to taste.
Spread the black bean puree on a tlayuda and top with your favorite toppings, such as shredded chicken, Oaxaca cheese, lettuce, tomatoes, onions, and avocado.
Serve the tlayudas warm with a side of salsa and guacamole.

Conclusion:

Tlayudas are a delicious and versatile Mexican dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a crispy tortilla, creamy black bean puree, and your favorite toppings, tlayudas are a surefire hit for any occasion.