Vegan Oaxacan Tlayudas
A magnificent plant-based adaptation of Oaxaca's iconic street food: a large, crispy toasted corn tortilla layered with seasoned black beans, a brilliant vegan string cheese replica, creamy avocado, and fresh herbs.
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35 min
Medium
Mexicana (Oaxaqueña)
2 servings
The story behind
You honestly cannot imagine the sheer pride and absolute joy it brings to take a big bite out of one of these! I always deeply associated tlayudas with my travels through the heart of Oaxaca, and truthfully, I thought recreating that experience entirely plant-based without the traditional pork lard or classic dairy cheese was going to be an impossible culinary hill to climb. But let me tell you, by slow-frying the black beans and infusing them with toasted dry avocado leaves, we managed to completely capture that authentic, smoky mystical aroma. The absolute crowning achievement of this dish is the almond or coconut-based vegan quesillo I found, which shreds beautifully into perfect thin strings and softens gorgeously when it hits the hot tortilla surface. I absolutely love making these on weekends when I have a houseful of friends; we place them right in the center of the table and everyone breaks off a piece. They look remarkably vibrant and identical to the photo spread when you scatter the shredded vegan cheese across the entire base and crown it with generous scoops of rustic guacamole, exactly as showcased in Tlayudas veganas.png. Pair this with a pitcher of ice-cold hibiscus water (agua de jamaica) or sweet horchata for a spectacular combination. It is a complete Mexican celebration!
Instructions
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1Warm your refried black beans in a skillet, ensuring they are well-seasoned and have a smooth, easily spreadable yet thick consistency.
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2Patiently shred your vegan string cheese into fine ribbons to perfectly replicate the look and texture of traditional Oaxaca cheese.
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3Heat a large comal, griddle, or flat iron skillet over medium-low heat. If using oil, lightly brush one side of the corn tortilla to assist with a perfect crisp.
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4Place the tlayuda tortilla on the hot griddle for 1 to 2 minutes per side to warm through and begin firming up.
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5Spread a uniform, generous layer of the hot refried black beans over the entire surface of the tortilla.
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6Distribute the shredded vegan cheese evenly on top of the bean layer so it starts to soften from the residual heat, exactly as seen in Tlayudas veganas.png.
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7Evenly scatter the minced white onion and shredded cabbage across the cheese layer.
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8Leave the tlayuda on the griddle for another couple of minutes, monitoring closely so the bottom doesn't burn, until the tortilla base is fully rigid and completely crunchy.
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9Carefully slide it off the heat onto a serving tray, place rustic scoops of guacamole over the top, garnish with the fresh chopped cilantro, and serve immediately alongside your favorite spicy salsa.
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