Mexican Tlayuda

Place a small pot on the stove over medium heat. Add oil, then toss in onions, cooking a few minutes until slightly softened. Add garlic. After about a minute, toss in black beans and water. Cook for about 15 minutes on medium to medium-low heat. Once beans have softened a bit, use a fork or potato masher to mash the beans. (I prefer not to mash them completely, as I like some texture in the beans. Go about 50/50 on that mash.)

Preheat oven to 350ºF. Take a flour tortilla, smear some black beans on it, some cheese, and some jalapenos to your liking. Put it on a sheet pan and place in the preheated oven. Cook for about 2 minutes, just to cook it slightly to lightly brown. Once cheese is slightly melted, remove from the oven.

Stack another tortilla on top. Gently press. Add enough bean mash to lightly coat the the entire top tortilla, then a generous amount of cheese to cover the top, followed by more jalapenos if you desire. Spread the cooked chorizo all over the top tortilla, along with a generous amount of cheese, and place back into the oven. Cook until cheese is nice and melted and the tortilla nicely browned. Remove from oven.

Shower with some of the raw coleslaw, fresh cilantro, and drizzle your favorite salsa or hot sauce. Now you can fold this, or slice into wedges. I’m a wedge man. Wedges are good.

Note: I used two tortillas as a stack; feel free to use just one.