Griddled Oaxacan Tlayudas with Oaxaca Cheese and Black Beans

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Oaxacan street food featuring large corn tortillas griddled to crispness, topped with creamy Oaxaca cheese and refried black beans. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs large flour tortillas, refried black beans, Oaxaca cheese 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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 450 cal/serving

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Ingredients

4 (10-inch diameter) large flour tortillas
1 1/2 cups refried black beans
8 oz, shredded Oaxaca cheese
2 tbsp vegetable oil
1 small, thinly sliced red onion
1 medium, sliced avocado
1/4 cup, chopped fresh cilantro
4 lime wedges

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Instructions

Step 1: Heat a large cast-iron skillet or griddle over medium-high heat and brush 1 tbsp vegetable oil on one side of each of the 4 flour tortillas.
Step 2: Place tortillas oil-side down on the hot skillet and cook for 2-3 minutes until edges begin to brown and crisp, then flip and cook the other side for 1 minute.
Step 3: Spread 3/4 cup refried black beans evenly over the top side of each tortilla, then sprinkle 2 oz shredded Oaxaca cheese on top of the beans.
Step 4: Cover the skillet with a lid or foil and cook for 3-4 minutes over medium heat until the cheese melts and bubbles.
Step 5: Remove the tlayudas from the skillet and top each with thinly sliced 1 small red onion, 1/4 sliced avocado, and 1 tbsp chopped fresh cilantro.
Step 6: Serve immediately with lime wedges for squeezing over the top to add brightness and acidity.