Toasted Corn and Quesillo Tlayuda with Black Beans

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

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.

Prep: 10 min Cook: 10 min Serves 2 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve immediately with 2 lime wedges for squeezing over the top.

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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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