Recipes and Cooking Tlayuda con Chorizo (Mexican Pizza with Chorizo) 4.3 (6) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 16, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 4 mins Total Time: 24 mins Servings: 8 Yield: 4 tlayudas Jump to Nutrition Facts Ingredients 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) Directions Place a pizza stone on the bottom rack of the oven. Preheat oven to 450°F. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 348 Calories 16g Fat 36g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.