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Place a pizza stone on the bottom rack of the oven. Preheat oven to 450°F.
In a small saucepan, heat oil over medium-high heat. Add onion, garlic and salt; cook for 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons water. Transfer the mixture to a food processor or blender. Cover and pulse several times until the mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture.
Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1/2 cup cheese and one-fourth of the chorizo. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp.
Transfer tlayuda to a cutting board; let cool for 1 minute. Top with 1/2 cup mesclun (or cabbage), 1/4 cup salsa, 2 tablespoons cilantro and, if desired, a few jalapeño slices. Repeat with the remaining ingredients to make 4 tlayudas total. Cut each tlayuda into wedges before serving.