TLAYUDA WITH BLACK BEAN PURéE
Provided by Mark Bittman
Categories appetizer
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée.
- Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 382 milligrams, Sugar 4 grams, TransFat 0 grams
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Dave W
[email protected]These tlayudas are a great way to add some variety to your Taco Tuesday routine.
Red Walls
[email protected]I'm not a huge fan of black beans, but I really enjoyed these tlayudas. The black bean puree was creamy and flavorful, and the toppings were delicious.
Peris Wachira
[email protected]This recipe is a great way to use up leftover black beans. I always have some in my freezer, so it's nice to have a recipe that I can use them in.
Hasann All
[email protected]I had trouble finding all of the ingredients for this recipe. I had to substitute some things, but the tlayudas still turned out great.
Arthur Murombedzi
[email protected]The tlayudas were too crispy for my taste. I think I would cook them for less time next time.
Anna Tamm
[email protected]I thought the tlayudas were a bit bland. I think I would add more spices to the black bean puree next time.
AL N KITCHEN
[email protected]Yum!
Tabitha Kile
[email protected]I made these tlayudas for a party and they were a hit! Everyone loved them. I will definitely be making them again.
Xz Az
[email protected]This recipe was easy to follow and the results were delicious. I especially enjoyed the black bean puree, which was creamy and flavorful.
Senor Dicknose
[email protected]I followed the recipe exactly and it turned out amazing! The tlayudas were crispy on the outside and soft on the inside, and the black bean puree was flavorful and creamy. I topped mine with shredded chicken, Oaxaca cheese, and avocado.
Daniel 56iscool
[email protected]This Tlayuda recipe is a delightful blend of flavors and textures. The black bean puree adds a rich, creamy element that pairs perfectly with the crispy tlayuda base. The toppings are also customizable, allowing for endless variations and combination