Toasted Corn Tlayudas with Oaxacan Quesillo and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Oaxacan street food featuring large toasted tortillas topped with melted quesillo cheese and refried black beans. This mexican-inspired vegetarian (vegetarian) ready in about 30 minutes pairs large thin corn tortillas (tlayudas), cooked black beans, vegetable oil 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large cast iron skillet or griddle over medium-high heat and toast 4 large thin corn tortillas one at a time for 2-3 minutes per side until the edges are crispy but the tortillas are still pliable.
  2. Step 2: In a small pan, heat 2 tbsp vegetable oil over medium heat and sauté 1 small thinly sliced white onion until translucent and slightly caramelized, about 5 minutes; add 2 cups cooked black beans and 1/2 tsp dried oregano, mashing slightly and cooking for another 3 minutes until heated through; season with salt to taste.
  3. Step 3: Spread a generous layer of the warm black bean mixture evenly over each toasted tortilla, then top each with 2 oz shredded quesillo cheese.
  4. Step 4: Place the topped tortillas on the hot skillet or under a broiler for 2-3 minutes to melt the quesillo until bubbly and slightly browned.
  5. Step 5: Remove from heat and garnish each tlayuda with sliced avocado, 1/4 cup chopped fresh cilantro, and a squeeze of lime from the 4 wedges; sprinkle with crushed red pepper flakes if desired.

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Frequently asked questions

How long does Toasted Corn Tlayudas with Oaxacan Quesillo and Black Beans take to make?

Total time is about 30 minutes (15 min prep + 15 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 Tlayudas with Oaxacan Quesillo and 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 cooked black beans from drying out.

Can I substitute ingredients in Toasted Corn Tlayudas with Oaxacan Quesillo and 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 Tlayudas with Oaxacan Quesillo and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tlayudas with Oaxacan Quesillo and 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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