Oaxaca-Inspired Tlayudas with Black Bean and Avocado Salsa

Ingredients

• 4 large corn tortillas
• 1 cups black beans, cooked and drained
• 1 teaspoon dried oregano, Mexican
• 1 teaspoon ground cumin
• 1 cup queso fresco, crumbled
• 2 tablespoons vegetable oil

• 2 ripe avocados, diced
• 1 medium tomato, diced
• 1 cup fresh cilantro, chopped
• 1 small red onion, finely chopped
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon salt, to taste

1. 01
   Preheat a large skillet over medium-high heat. Lightly brush each corn tortilla with vegetable oil on both sides.
2. 02
   Place the tortillas in the skillet, cooking until they are golden and crispy, about 3 minutes per side. Remove and set aside.
3. 03
   In a medium bowl, mash the cooked black beans with a fork. Stir in the dried oregano, ground cumin, and a pinch of salt.
4. 04
   Spread a generous amount of the black bean mixture over each crispy tortilla.
5. 05
   In a separate bowl, combine the diced avocados, tomato, cilantro, red onion, lime juice, and salt. Mix gently to make the avocado salsa.
6. 06
   Top each tlayuda with the avocado salsa and a sprinkle of crumbled queso fresco.
7. 07
   Serve immediately, allowing the fresh flavors to shine.