Toasted Corn and Quesillo Tlayuda with Black Beans
A large toasted Oaxacan tlayuda topped with melted quesillo cheese, refried black beans, and fresh garnishes for a satisfying street food experience. This mexican-inspired vegetarian (vegetarian) ready in about 20 minutes pairs refried black beans, vegetable oil, small, sliced avocado 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.
Ingredients
- 1 large corn tortilla (tlayuda size, about 12 inches)
- 1 cup refried black beans
- 4 oz, shredded quesillo (Oaxaca string cheese)
- 2 tbsp vegetable oil
- 1 small, sliced avocado
- 1/4 cup, thinly sliced white onion
- 2 tbsp fresh cilantro leaves
- 2 wedges lime wedges
- to taste salt
- 1/2 tsp dried oregano
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 large corn tortilla (about 12 inches) and toast for 2-3 minutes on one side until crispy and lightly charred.
- Step 2: Flip the tortilla and spread 1 cup refried black beans evenly over the toasted side; sprinkle 4 oz shredded quesillo cheese over the beans.
- Step 3: Cover the skillet with a lid and cook for 4-5 minutes on medium heat until the cheese melts and the bottom side of the tortilla crisps further.
- Step 4: Remove the tlayuda from the skillet and top with 1/4 cup thinly sliced white onion, 1 small sliced avocado, 2 tbsp fresh cilantro leaves, 1/2 tsp dried oregano, and salt to taste.
- Step 5: Serve immediately with 2 lime wedges for squeezing over the top.
Frequently asked questions
How long does Toasted Corn and Quesillo Tlayuda with Black Beans 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 Toasted Corn and Quesillo Tlayuda with Black Beans?
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 refried black beans from drying out.
Can I substitute ingredients in Toasted Corn and Quesillo Tlayuda with Black Beans?
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 Toasted Corn and Quesillo Tlayuda with Black Beans 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 Toasted Corn and Quesillo Tlayuda with Black Beans 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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