| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 3g | 40g |
| sugars | fibre | protein | salt |
| 5g | 10g | 10g | 1g |
Why I Love Mexican Vegan Tlayudas
One of the reasons I am passionate about this “Vegan Tlayudas” recipe is its beautiful interplay of fresh ingredients that come together to form a harmonious and vibrant dish. This recipe offers a delicious and colorful alternative to traditional meat-based Mexican dishes, perfect for both vegans and anyone looking to diversify their menu with plant-based options. Its origins, rooted in the Oaxacan region of Mexico, offer a culinary adventure that even an avid mountain man like myself can appreciate.
A Fusion of Freshness
The beauty of this Vegan Tlayudas lies in its use of fresh and easily accessible ingredients. Starting with the large corn tortillas, which provide a sturdy base, each layer adds a component of flavor and texture that culminates into a satisfying meal. The refried black beans offer a hearty, rich taste, while the shredded romaine lettuce and diced tomatoes add a refreshing crunch. The creamy avocado and thinly sliced red onions provide depth, and the vegan cheese melts perfectly to complete this delightful dish.
A Canvas for Creativity
What I love most about this Vegan Tlayudas recipe is its versatility. You can easily add or substitute ingredients depending on what you have on hand or what your preferences are. The use of ground cumin, smoked paprika, and garlic powder enhances the flavor profile, giving it that authentic Mexican taste. Drizzling a bit of olive oil and sprinkling some fresh cilantro on top with a squeeze of lime wedges brings the meal to life, making it not just food, but an experience.
This recipe also acts as a gateway to other similar dishes you might enjoy. If you find yourself loving Vegan Tlayudas, you might want to try vegan tacos or a Mexican-inspired vegan quinoa salad. These dishes all share a common approach — layering fresh, flavorful ingredients to create a meal that is both nutritious and delicious.
The idea for this recipe was partly inspired by the works of Chef Gabriela Cámara, known for her contemporary take on Mexican cuisine. Her innovative and vibrant styles helped in shaping how I approach plant-based Mexican dishes, making this Vegan Tlayudas a delightful exploration in vegan cooking.
And of course, this Vegan Tlayudas pairs well with just about any other Mexican-themed dish you can imagine. A side of grilled street corn, a refreshing jicama salad, or even just a bowl of tangy guacamole with tortilla chips can make for an exquisite meal, whether you’re in the comfort of your home or out on an adventurous picnic.
What You’ll Need
- 6 large corn tortillas
- 1 can (15 oz) refried black beans
- 3 cups shredded romaine lettuce
- 1 cup diced tomatoes
- 1 cup thinly sliced red onions
- 1 large avocado, sliced
- 1 cup vegan cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1/2 cup salsa
- 1 lime, cut into wedges
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- Salt and pepper to taste
Method
Step One
Preheat your oven to 400°F (200°C). Lightly brush each side of the large corn tortillas with olive oil and place them on a baking sheet. Bake in the preheated oven for 8-10 minutes or until they are crisp and golden brown.
Step Two
While the tortillas are baking, heat the refried black beans in a saucepan over medium heat. Add ground cumin, smoked paprika, garlic powder, salt, and pepper to taste. Stir well to combine and cook until heated through.
Step Three
Once the tortillas are done, remove them from the oven and allow them to cool slightly. Spread a generous layer of the seasoned refried black beans on each tortilla.
Step Four
Top each bean-covered tortilla with shredded romaine lettuce, diced tomatoes, thinly sliced red onions, sliced avocado, and shredded vegan cheese.
Step Five
Place the tlayudas back in the oven for an additional 5 minutes, or until the vegan cheese is melted and the toppings are warm.
Step Six
Remove the tlayudas from the oven and sprinkle them with freshly chopped cilantro. Serve each tlayuda with a spoonful of salsa and a wedge of lime on the side. Enjoy your vegan tlayudas!
