Holy Tortillas!

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!

Nutrition Information

  • 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