Oven-Roasted Tlayuda with Black Beans and Quesillo

By · Reviewed by AislePrompt Editorial · ·

A traditional Oaxacan open-faced tortilla layered with refried black beans, melted quesillo cheese, and fresh avocado for a satisfying street food experience. This mexican-inspired street food (vegetarian) ready in about 20 minutes pairs large tlayuda tortilla, cooked black beans, quesillo cheese (Oaxacan string cheese) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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: 10 min Serves 2 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). Place the large tlayuda tortilla on a baking sheet and brush evenly with 1 tbsp vegetable oil to help crisp the shell.
  2. Step 2: Spread 1 cup of cooked black beans evenly over the tortilla, leaving a 1-inch border around the edges. Tear 100 g of quesillo cheese into small pieces and scatter over the beans.
  3. Step 3: Roast in the oven for 8-10 minutes until the cheese is melted and bubbly and the tortilla edges are crisp and lightly browned.
  4. Step 4: While the tlayuda bakes, slice 1 medium ripe avocado and thinly slice 1/4 cup of red onion. Remove the tlayuda from the oven and top with avocado slices, red onion, and 1/4 cup fresh cilantro leaves.
  5. Step 5: Sprinkle sea salt to taste and serve immediately with 4 lime wedges for squeezing on top.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Roasted Tlayuda with Black Beans and Quesillo take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Tlayuda with Black Beans and Quesillo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large tlayuda tortilla from drying out.

Can I substitute ingredients in Oven-Roasted Tlayuda with Black Beans and Quesillo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Tlayuda with Black Beans and Quesillo for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Roasted Tlayuda with Black Beans and Quesillo vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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