Smoky Oaxacan Tlayuda with Charred Salsa and Quesillo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Oaxacan large toasted tortilla topped with black beans, melted quesillo cheese, and smoky charred tomato salsa. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes blends (12-inch) large tlayuda tortilla, cooked, drained black beans, shredded quesillo cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 15 min Serves 2 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a dry cast-iron skillet over medium-high heat. Place 4 roma tomatoes, 1 small quartered white onion, and 2 jalapeño peppers directly on the skillet. Char and blacken their skins, turning occasionally for about 8 minutes until softened and smoky.
  2. Step 2: Transfer the charred vegetables to a blender. Add 2 tbsp chopped fresh cilantro and 1/2 tsp salt, then blend until smooth, adjusting consistency with a splash of water if necessary.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Place 1 large (12-inch) tlayuda tortilla in the skillet and toast for 2 minutes until warm and slightly crisp.
  4. Step 4: Spread 1 cup cooked black beans evenly over the tortilla. Pour the charred tomato salsa over the beans and sprinkle 100 g shredded quesillo cheese on top.
  5. Step 5: Cover the skillet with a lid and cook for 5 minutes over low heat until the cheese melts and the edges of the tortilla become crispy. Serve immediately.

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Frequently asked questions

How long does Smoky Oaxacan Tlayuda with Charred Salsa and Quesillo take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoky Oaxacan Tlayuda with Charred Salsa and Quesillo?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Smoky Oaxacan Tlayuda with Charred Salsa 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 Smoky Oaxacan Tlayuda with Charred Salsa 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 Smoky Oaxacan Tlayuda with Charred Salsa 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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