Tlayuda Vegana con Frijol Negro y Aguacate (Vegan Oaxacan Tlayuda)
A giant crisp corn tortilla spread with smoky black bean paste, then piled with cabbage, avocado and fresh tomato salsa.
- Time40 min
- LevelEasy
- Costabout £2.01 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Heat half the oil in a frying pan over a medium heat. Fry the white onion for 6 minutes until soft, then add the garlic, cumin, oregano and paprika and stir for 1 minute until it smells smoky and warm.
6 min - 2
Tip in the beans and water. Simmer for 8 minutes, then mash roughly with a fork or potato masher. You want a thick, spreadable paste with a little texture. Add a splash more water if it is stiff, and season with half the salt.
8 min - 3
Mix the tomatoes, red onion, jalapeno, coriander and the juice of half a lime with a pinch of salt. Mash the avocados with the juice of the other lime and a pinch of salt.
- 4
Brush the tortillas on both sides with the rest of the oil and lay them on two baking trays. Bake for 7 to 9 minutes, turning once, until crisp, golden at the edges and rattly when tapped.
8 min - 5
Spread the hot bean paste thickly over each tortilla, scatter over the vegan cheese and return to the oven for 3 minutes until melted.
3 min - 6
Top with the cabbage, avocado, tomato salsa and radishes. Eat straight away, tearing off pieces with your hands.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.