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Maddie Grimes
By Maddie Grimes

Vegan Tlayudas

Updated at: Thu, 17 Aug 2023 12:12:19 GMT

Nutrition balance score

Great
Glycemic Index
35
Low
Glycemic Load
20
High

Nutrition per serving

Calories418.2 kcal (21%)
Total Fat18.7 g (27%)
Carbs57.6 g (22%)
Sugars10.4 g (12%)
Protein12.8 g (26%)
Sodium1492.2 mg (75%)
Fiber14.7 g (52%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Pre-heat oven to 275 F
Step 2
Toast tortillas dry, directly on the oven racks ( no sheet pan) until crisp, about 20 minutes. This is key- they need to be very crispy and dry, not bendy. You can make these ahead.
Step 3
Combine the cabbage, carrots, radish, onion, and toss in a large bowl with the salt. ( This will seem like a LOT at first, but will it will release liquid and shrink down.)
Step 4
Add the cucumber, jalapeño, scallions and cilantro, Toss well, then add olive oil and lime juice and a little zest. Let it rest on the counter – or make this ahead and refrigerate.
Step 5
If making the avocado sauce– make this now- placing everything in a food processor and blending until smooth. Taste, adjust salt and spice level adding more jalapeño if needed. Place in a bowl.
Step 6
When ready to assemble, heat the refried beans, adding ¼-½ cup water (to loosen them) and using a fork, whip in a pinch of salt, cumin and coriander to season to taste.
Step 7
If using chicken or chorizo, heat them up now and if using cheese, turn on the broiler.
Step 8
To assemble, carefully lather up some beans on the tortilla ( like you pizza sauce on a pizza). At this point you could add chicken and cheese (and melt)- or leave off and keep it vegan. Top the warmed base with a generous mound of cool slaw. Spoon over avocado sauce(or sliced avocado) or Chipotle Mayo.
Step 9
Garnish with cilantro sprigs, hot sauce, lime wedge, pickled onions or shallots. Serve immediately (with knife and fork) while the beans are warm and the tortillas are still crisp.
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