Oaxacan Breakfast Tlayuda with Smoky Black Bean Spread

Name: Oaxacan Breakfast Tlayuda with Smoky Black Bean Spread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces tlayuda tortillas; 1 cup black beans (cooked); 1 tablespoon chipotle in adobo sauce (chopped); 2 tablespoons olive oil; 1 teaspoon ground cumin; 4 large eggs; 2 pieces avocados (sliced); 1 cup queso fresco (crumbled); 1/2 cup cilantro (chopped); 1 lime lime (cut into wedges); 1 cup cooked black beans; 1 tablespoon chipotle in adobo sauce (chopped); 1 tablespoon olive oil; 1 teaspoon ground cumin; 1/4 teaspoon salt

VegetarianMexicanBreakfastAuthenticFlavorfulMexican

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

A traditional Oaxacan breakfast delight featuring a crispy tlayuda topped with a smoky black bean spread, fresh avocado, and a perfectly fried egg.

Macronutrients per serving

grams

Protein

15.0g 22%

Fat

22.0g 32%

Carbs

32.0g 46%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🌾 Fiber

40% DV

Aids in digestive health

🔺 Calcium

20% DV

Supports bone health

☀️ Folate

30% DV

Important for cell division

Ingredients

Main Ingredients

4 pieces tlayuda tortillas
1 cup black beans cooked
1 tablespoon chipotle in adobo sauce chopped
2 tablespoons olive oil
1 teaspoon ground cumin
4 large eggs
2 pieces avocados sliced
1 cup queso fresco crumbled
1/2 cup cilantro chopped
1 lime lime cut into wedges

Smoky Black Bean Spread

1 cup cooked black beans
1 tablespoon chipotle in adobo sauce chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt

Instructions

1 To prepare the smoky black bean spread, combine the cooked black beans, chopped chipotle in adobo, olive oil, ground cumin, and salt in a blender. Blend until smooth and creamy. Set aside.
2 Preheat a large skillet over medium heat. Lightly brush each tlayuda tortilla with olive oil and toast in the skillet until crispy, about 2-3 minutes per side.
3 In the same skillet, add a bit more olive oil and fry the eggs until the whites are set but the yolks remain runny, about 3-4 minutes.
4 Spread a generous amount of the smoky black bean spread over each toasted tlayuda.
5 Top each tlayuda with slices of avocado, a fried egg, crumbled queso fresco, and chopped cilantro.
6 Serve immediately with lime wedges on the side for squeezing over the top.