Authentic Mexican Tlayuda with Spiced Beans and Avocado

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A crispy, oversized tortilla topped with smoky black beans, melted cheese, and a tangy lime-crema drizzle, served with pickled onions for brightness. This Mexican recipe (vegetarian), ready in about 35 minutes, pairs masa harina, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1/2 cup water
• 2 tbsp olive oil
• 1 cup (cooked) dried black beans

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Whisk 2 cups masa harina with 1/2 cup warm water and 1 tsp salt until smooth. Shape into 6-inch discs and press thinly with a rolling pin.
2. Step 2: Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat. Cook each tlayuda for 2-3 minutes per side until golden and crispy, then set aside.
3. Step 3: In a saucepan, sauté 1 cup cooked black beans with 1/2 tsp smoked paprika, 1 clove minced garlic, and 1 tbsp chopped cilantro until fragrant. Season with 1/2 tsp salt and 1/4 tsp cumin.
4. Step 4: Top each tlayuda with 1/4 cup spiced beans, 1 tbsp crumbled queso fresco, and 1/2 tbsp mashed avocado. Drizzle with a mix of 1 tbsp crema, 1 tbsp lime juice, and 1/2 tsp chopped epazote.