Toasted Oaxacan Tlayuda with Quesillo and Black Beans

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

A crunchy, open-faced Oaxacan tlayuda topped with melted quesillo cheese, refried black beans, avocado, and pickled red onions for vibrant texture and flavor. This mexican-inspired vegetarian ready in about 20 minutes pairs refried black beans, medium avocado, sliced, pickled red onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Place 1 large 14-inch tlayuda tortilla in the skillet and toast for 3-4 minutes until the edges are crispy and the tortilla is slightly browned.
  2. Step 2: Flip the tlayuda and spread 1 cup refried black beans evenly over the surface; sprinkle 1 cup shredded quesillo cheese on top.
  3. Step 3: Cover the skillet with a lid and cook for 3-5 minutes over medium heat until the cheese melts and the bottom tortilla is crisp.
  4. Step 4: Remove the tlayuda from the skillet and immediately top with 1/2 cup pickled red onions, 1 medium sliced avocado, 2 tbsp fresh cilantro leaves, and sprinkle 1/4 tsp salt evenly.
  5. Step 5: Cut into 6 wedges and serve with lime wedges on the side for squeezing over each piece.

Frequently asked questions

How long does Toasted Oaxacan Tlayuda with Quesillo and 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 Oaxacan Tlayuda with 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 refried black beans from drying out.

Can I substitute ingredients in Toasted Oaxacan Tlayuda with 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 Oaxacan Tlayuda with 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.

What goes well with Toasted Oaxacan Tlayuda with Quesillo and Black Beans?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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