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Crispy Oaxacan Tlayuda Flatbread Recipe Easy Homemade with Black Beans and Queso

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A quick and easy crispy Oaxacan tlayuda flatbread topped with black beans and queso fresco, delivering a perfect balance of crunchy and creamy textures with authentic Mexican street food flavors.

Ingredients

  • Large flour tortillas (10-12 inches)
  • Black beans, canned or cooked from scratch, rinsed and drained
  • Queso fresco, crumbled (substitute with feta or cotija if needed)
  • Olive oil or vegetable oil
  • Garlic clove, minced
  • Ground cumin, a pinch
  • Chili powder, optional
  • Fresh cilantro, chopped
  • Red onion, thinly sliced, optional
  • Fresh lime wedges
  • Salt and black pepper to taste

Instructions

  1. Prepare the black bean spread: In a medium bowl, mash the rinsed black beans with a fork or potato masher until mostly smooth but with some texture. Stir in minced garlic, ground cumin, chili powder (if using), and a pinch of salt and pepper. Set aside. (About 5 minutes)
  2. Heat the skillet: Place your skillet over medium heat and add about 1 tablespoon of olive oil, swirling to coat.
  3. Crisp the tortilla base: Carefully lay one flour tortilla in the skillet. Let it crisp for about 2 minutes until the bottom is golden and slightly blistered. Flip and crisp the other side for 1 minute. Remove from heat.
  4. Spread the beans: Using a spatula or spoon, evenly spread a generous layer of the black bean mixture over one side of the tortilla.
  5. Add queso fresco: Sprinkle crumbled queso fresco evenly over the bean layer.
  6. Return to heat: Place the assembled tortilla back in the skillet over low-medium heat. Cover loosely with a lid or foil to help the cheese melt without drying out. Cook for 3-4 minutes, checking to make sure the tortilla doesn’t burn.
  7. Final touches: Remove from heat. Garnish with chopped cilantro and thinly sliced red onions. Serve immediately with lime wedges for squeezing on top.

Notes

Use sturdy flour tortillas to avoid sogginess. Spread beans evenly but not too thick to keep the flatbread crispy. Cook cheese on low heat covered to melt without burning. Reheat leftovers in a hot skillet to restore crispiness.

Nutrition

Keywords: Oaxacan tlayuda, crispy flatbread, black beans, queso fresco, Mexican street food, easy recipe, vegetarian, quick snack

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