Recipes
Vegan Tlayuda
Serves 4
| Prep Time: 20 mins
| Cook Time: 10 mins
| Total Time: 30 mins
You may need: Mexican Mole
Discover The Recipe
No tour through Mexican cuisine is complete without a stop in Oaxaca, a city and eponymous region in Southern Mexico. Oaxaca represents the soul and beating heart of Mexican food. Known as the “Land of 7 moles”, Oaxacan food pulses through the veins of Mexico and also captured the imagination of international chefs. This recipe for Vegan Tlayuda with a mole flavored bean paste introduces us to a popular Oaxacan street food in a plant-friendly format. Tlayudas are oversized, crispy tortillas—more like Mexican pizzas— that pay tribute to the bustling energy of street vendors and the rich, diverse fusion of indigenous cultures and colonial traditions..
The soul of this dish lies in the Refried Black Beans, simmered to perfection aromatics and a dash of our Mexican Molé spice—an homage to the complex, nuanced flavors that define authentic Mexican cooking. Molé adds more than its share of flavor for a depth that's as rich as the cultural history behind it. Tlayudas themselves are a blank canvas awaiting a riot of textures and flavors. We use vegan cheese for creaminess, avocado slices for decadence, jalapeños for a kick, crisp romaine for freshness, juicy tomatoes for brightness, and a generous sprinkle of cilantro for that herbaceous charm. Customize this recipe with seasonal and favorite ingredients. Drizzle with lime, squeeze a wedge, and savor not just a meal, but a journey into the heart and flavors of Oaxaca.
Ingredients
Refried Black Beans
2 Tbsp olive oil
3 garlic cloves, minced
1 medium onion, diced
1 tsp Piquant Post Mexican Molé
2 (14 oz) cans black beans, drained and rinsed
1 cup water, or as needed
1 Tbsp lime juice
For the Tlayudas
4 10” corn or flour tortillas (use corn for a gluten free recipe)
8 oz vegan cheese, shredded
2 avocados, sliced
4 jalapeños, sliced
1 small head of romaine, chopped
2 medium tomatoes, chopped
1/2 cup chopped cilantro
Limes, cut into wedges
Notes
Use large whole wheat or corn tortillas based on your preference.
Experiment with different types of vegan cheese, such as cashew-based or store-bought varieties.
Pinto beans can be used instead of black beans for the refried layer.
If using canned beans, ensure they are drained and rinsed before mashing.
Adjust the spice level by adding more or fewer jalapeños to the salsa.
Add a dash of chili powder, cayenne, or hot sauce for an extra kick.
Instructions
To make the refried black beans, heat the olive oil in a skillet over medium heat. Add the garlic and onions and sauté until the onions are translucent. Transfer the cooked onions and garlic to a food processor, and then add the Piquant Post Mexican Molé, black beans, water and lime juice. Purée until smooth. Add back to the pan and heat the bean mixture over low heat, stirring frequently.
Preheat oven to 400°F. Spread some of the refried beans on top of the tortillas, and then add the vegan cheese.
Cook the tortilla in the oven on a sheet pan or pizza stone until hot and crispy, for about 5 minutes.
Garnish the tlayuda with avocado slices, jalapeños, shredded romaine, chopped tomato, chopped cilantro and lime.
Alternatives & Substitutions
Feel free to customize with your favorite vegetables like bell peppers, shredded carrots, or cherry tomatoes.
Grilled portobello mushrooms, guacamole, or seasoned tofu can be excellent additions.
Looking for more great Mexican Molé recipes? Try our Braised Beef Tacos, Our Shrimp Mole Enchiladas, our Portobello Molé Enchiladas, or our Stuffed Poblanos with Molé!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vegan Tlayuda
Serves
4
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Piquant Post spice you'll need: Mexican Mole
Ingredients
Refried Black Beans
2 Tbsp olive oil
3 garlic cloves, minced
1 medium onion, diced
1 tsp Piquant Post Mexican Molé
2 (14 oz) cans black beans, drained and rinsed
1 cup water, or as needed
1 Tbsp lime juice
For the Tlayudas
4 10” corn or flour tortillas (use corn for a gluten free recipe)
8 oz vegan cheese, shredded
2 avocados, sliced
4 jalapeños, sliced
1 small head of romaine, chopped
2 medium tomatoes, chopped
1/2 cup chopped cilantro
Limes, cut into wedges
Instructions
To make the refried black beans, heat the olive oil in a skillet over medium heat. Add the garlic and onions and sauté until the onions are translucent. Transfer the cooked onions and garlic to a food processor, and then add the Piquant Post Mexican Molé, black beans, water and lime juice. Purée until smooth. Add back to the pan and heat the bean mixture over low heat, stirring frequently.
Preheat oven to 400°F. Spread some of the refried beans on top of the tortillas, and then add the vegan cheese.
Cook the tortilla in the oven on a sheet pan or pizza stone until hot and crispy, for about 5 minutes.
Garnish the tlayuda with avocado slices, jalapeños, shredded romaine, chopped tomato, chopped cilantro and lime.
Notes
Use large whole wheat or corn tortillas based on your preference.
Experiment with different types of vegan cheese, such as cashew-based or store-bought varieties.
Pinto beans can be used instead of black beans for the refried layer.
If using canned beans, ensure they are drained and rinsed before mashing.
Adjust the spice level by adding more or fewer jalapeños to the salsa.
Add a dash of chili powder, cayenne, or hot sauce for an extra kick.
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