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  • 2 cups Black beans, drained with liquid reserved
  • 1 clove Garlic, minced
  • 1 Onion, finely chopped
  • Chile powder, to taste
  • Cumin, to taste
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 Large corn tortillas
  • 1 cup Oaxaca cheese, shredded
  • 1 cup Cooked meat of choice, like chorizo or shredded chicken
  • 1 cup Lettuce, chopped
  • 2 Roma tomatoes, diced
  • 1 Avocado, sliced
  • 1/2 cup Crumbly cheese, like queso fresco
  • Salsa


  1. Preheat oven to 450 F.
  2. Put beans in a small saucepan over medium heat. Add the garlic, onion, chile powder, cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.
  3. Place the mixture in a blender. Add just enough reserved liquid from the beans to achieve a chunky-style purée and blend.
  4. Place one tortilla on a baking sheet or pizza stone and spread half of the beans on it. Add 1/2 cup of the Oaxaca cheese and 1/2 cup of the meat. Bake for 5 minutes.
  5. Remove and sprinkle with lettuce, diced tomatoes,  sliced avocado and crumbly cheese. Bake another 3-5 minutes, until the toppings are hot and the tortilla is crispy around the edges.
  6. Repeat with the other tortilla.
  7. Top with salsa to taste. Eat them open-face, fold them in half or cut them into slices and serve.


Recipe adapted from