Tlayuda con Chorizo (Mexican Pizza with Chorizo)


When you're ready for a break from Italian pizza, turn to this tortilla-based chorizo pie. Instead of marinara, this Mexican pizza is topped with a spicy black bean sauce, jalapeno peppers, salsa, and more.

Tlayuda con Chorizo (Mexican Pizza with Chorizo)
Prep Time:
20 mins
Bake Time:
4 mins
Total Time:
24 mins
4 tlayudas


  • 1 teaspoon olive oil

  • ½ cup chopped onion (1 medium)

  • 6 cloves garlic, minced

  • Pinch salt

  • 2 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 15.5 ounce can black beans, undrained

  • 3 - 4 tablespoon water

  • 4 12 inch flour tortillas

  • 2 cup shredded Oaxaca or Monterey Jack cheese (8 ounces)

  • 4 ounce cooked smoked chorizo, thinly sliced

  • 2 cup mesclun or shredded cabbage

  • 1 cup salsa

  • ½ cup snipped fresh cilantro

  • 1 fresh jalapeño chile pepper, stemmed, seeded, and thinly sliced* (optional)


  1. Place a pizza stone on the bottom rack of the oven. Preheat oven to 450°F.

  2. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook for 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture.

  3. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1/2 cup of the cheese and one-fourth of the chorizo. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp.

  4. Transfer tlayuda to a cutting board; let cool for 1 minute. Top with 1/2 cup of the mesclun or cabbage, 1/4 cup of the salsa, 2 tablespoons of the cilantro and, if desired, a few chile pepper slices. Repeat with remaining ingredients to make four tlayudas total. Cut each tlayuda into wedges before serving.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

348 Calories
16g Fat
36g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 348
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 15%
Cholesterol 37mg 12%
Sodium 912mg 40%
Total Carbohydrate 36g 13%
Total Sugars 2g
Protein 18g
Vitamin C 3.5mg 18%
Calcium 262.5mg 20%
Iron 4.3mg 24%
Potassium 379mg 8%
Folate, total 12.1mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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