This is part of our February Feels segment. This recipe is quick, flavorful, and a delightful marriage of tex-italian. Clayudas, also spelled Tlayudas, is an Oaxacan dish...it's like a pizza and a taco got busy and made delicious! Talk about food porn =) My hubby modified a recipe from Vegetarian Times and we ended up with this.
- 1 Tbs. canola oil
- 1 small white onion, diced (1 cup)
- 1 clove garlic, minced (1 tsp.)
- 1 tsp. ground cumin
- 1 15-oz. can black beans, rinsed and drained
- 1 canned chipotle chile in adobo sauce, drained
- 1/2 tsp. brown sugar
- 4 8-inch flour tortillas
- Errick's slaw mix: small red cabbage (sliced thin), handful of tri-color carrots (diced), handful of cilantro, 2 Tbl lime juice, 1 Tbl rice wine vinegar
- Errick's guacamole: two avocados (chopped), 1 Tbl lime juice, handful of cilantro, salt, and red pepper flakes to taste
1. Preheat oven to 450°F. Heat oil in saucepan over medium-high heat. Add onion, and cook 5 minutes, or until translucent. Add garlic and cumin, and cook 1 minute more. Place onion mixture in blender with beans, chipotle chile, brown sugar, and 3 Tbs. water. Blend until smooth. Season with salt and pepper.
2. Place 2 tortillas each on 2 baking sheets. Spread bean mixture on tortillas, and bake 5 to 7 minutes, or until edges become golden.
3. Grab your slaw and your guac use them top each clayuda with love. And enjoy!
- Calories: 157
- Carbohydrate Content: 25 g
- Fat Content: 4 g
- Fiber Content: 5 g
- Protein Content: 6 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 436 mg
- Sugar Content: 2 g