Pan-Fried Tlayuda with Refried Beans and Oaxaca Cheese

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 drafted and published.

Large, crisp pan-fried tlayuda tortillas topped with creamy refried beans, melted Oaxaca cheese, and fresh vegetables for a traditional Oaxacan meal. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 minutes, pairs large tlayuda 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 large tlayuda tortillas
2 cups refried black beans
2 cups shredded Oaxaca cheese
3 tbsp vegetable oil
6 thinly sliced radishes
1 medium, sliced avocado
1/4 cup chopped fresh cilantro
4 lime wedges
1 tsp salt

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Place one large tlayuda tortilla in the skillet and cook for 1-2 minutes until just warm.
Step 2: Spread 1/2 cup refried black beans evenly over the tortilla, then sprinkle 1/2 cup shredded Oaxaca cheese on top. Cook for 3-4 minutes until the cheese melts and the edges of the tortilla become crisp and slightly browned.
Step 3: Remove from heat and transfer to a serving plate. Repeat steps 1-2 for each of the remaining 3 tlayuda tortillas.
Step 4: Top each tlayuda with sliced radishes, 1/4 sliced avocado, and a sprinkle of 1 tbsp chopped fresh cilantro. Season with 1/4 tsp salt per tlayuda.
Step 5: Serve immediately with lime wedges to squeeze over the top for a fresh finish.