Toasted Oaxacan Tlayudas with Refried Black Beans and Quesillo

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

A traditional Oaxacan open-faced tortilla pizza topped with refried black beans, melted string cheese, and fresh avocado. This Mexican-inspired vegetarian recipe, ready in about 30 minutes, pairs cooked black beans, vegetable oil, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 15 min Serves 2 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1/2 small finely chopped white onion and 1 minced garlic clove, sauté for 2 minutes until fragrant and translucent.
  2. Step 2: Add 1 1/2 cups cooked black beans and salt to taste. Mash and stir the beans with the onion and garlic mixture for 5 minutes until creamy and heated through.
  3. Step 3: Heat a large cast-iron skillet over medium-high heat. Place one 12-inch flour tortilla (tlayuda) in the skillet and cook for 2 minutes until warm and slightly toasted.
  4. Step 4: Flip the tortilla, spread half of the refried black beans evenly over the surface, then sprinkle 3 oz shredded quesillo evenly on top. Cover the skillet with a lid and cook for 3-4 minutes until the cheese melts and the tortilla edges are slightly crispy.
  5. Step 5: Transfer the tlayuda to a plate and top with sliced 1 ripe avocado and 2 tbsp fresh cilantro leaves. Repeat steps 3-4 with the second tortilla and remaining ingredients.
  6. Step 6: Serve each tlayuda warm with lime wedges on the side for squeezing.

Frequently asked questions

How long does Toasted Oaxacan Tlayudas with Refried Black Beans and Quesillo 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 Oaxacan Tlayudas with Refried Black Beans and Quesillo?

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 Oaxacan Tlayudas with Refried Black Beans 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 Toasted Oaxacan Tlayudas with Refried Black Beans 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 Toasted Oaxacan Tlayudas with Refried Black Beans 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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