2 Serves
76 Mins
Prepare the toppings by finely shredding the cabbage, slicing the radishes, and dicing the avocado using a chef's knife on a cutting board.
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Vitamin K
76 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
350 µg / 400 µgCalcium
770 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
179 mg / 420 mgPhosphorus
839 mg / 1,250 mgPotassium
1305 mg / 4,700 mgSodium
2302 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
22 g / 28 gSugar
6 g / 50 gSaturated Fat
19 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat the Tlayuda tortilla on a comal or large non-stick skillet over medium heat until it becomes crispy and golden brown.
Spread a generous layer of refried beans over the crispy tortilla and sprinkle with shredded Oaxaca cheese, allowing it to melt slightly from the residual heat.
Add your choice of cooked meat or filling ingredients, then top with the prepared cabbage, avocado, and radishes. Season with salt and pepper to taste.
Drizzle with a small amount of oil or hot sauce if desired, then fold the Tlayuda in half and serve immediately while hot.
8
g12
g8
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