Clayudas Recipe | Vegetarian Times Skip to main content


Clayudas are a Oaxacan dish similar to pizza. Tortillas are slathered with a spicy black bean purée, baked, then sprinkled with various toppings.



Ingredient Line: 
1 Tbs. canola oil
Ingredient Line: 
1 small white onion, diced (1 cup)
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
1 tsp. ground cumin
Ingredient Line: 
1 15-oz. can black beans, rinsed and drained
Ingredient Line: 
1 canned chipotle chile in adobo sauce, drained
Ingredient Line: 
½ tsp. brown sugar
Ingredient Line: 
4 8-inch flour tortillas
Ingredient Line: 
8 oz. slaw mix
Ingredient Line: 
½ cup chopped cilantro
Ingredient Line: 
2 Tbs. lime juice


1. Preheat oven to 450°F. Heat oil in saucepan over medium-high heat. Add onion, and cook 5 minutes, or until translucent. Add garlic and cumin, and cook 1 minute more. Place onion mixture in blender with beans, chipotle chile, brown sugar, and 3 Tbs. water. Blend until smooth. Season with salt and pepper.

2. Place 2 tortillas each on 2 baking sheets. Spread bean mixture on tortillas, and bake 5 to 7 minutes, or until edges become golden.

3. Toss slaw in bowl with cilantro and lime juice. Season with salt and pepper. Top each clayuda with slaw, and cut into triangles.

Nutrition Information: 

6 g
Total Fat: 
4 g
Saturated Fat: 
0.5 g
25 g
0 mg
436 mg
5 g
2 g
Serves 8

Comments on this Recipe

We made these for a family BBQ and everyone, even meat-eaters, loved them! It's so simple and fast to make. I had trouble getting the tortillas to crsip up in the middle, maybe we put too much of the bean mixture on, but they stayed soft, but crips on edges. So, instead, we put them onto a clean grill rack and that crisped them all over, then topped with cabbage mix, which makes the dish, must have that. The next day for lunch we just spread the beans on soft flour tortillas and topped with the cabbage and had them like soft taco - delicious either way!

These are wonderful! They've come into the regular rotation or go to food when nothing else sounds good.

I made this as a main dish, so I piled on the slaw topping- ended up using 4x the amount called for, which made 6 tortillas. (I didn't need to adjust the amount of the bean spread.) I also added hot Casa Sanchez salsa on top which really kicked it up a notch. I really loved the taste of the lime juice in the slaw, so even though it's a small ingredient, don't skip it!

These are wonderful. The first time I made them for me and a friend, we ate them for dinner then breakfast the next day

yummy appetizer

Made these last night. They were really tasty, easy and affordable. Thank you!

Very good. A little spicy- which I like. I agree with another comment, the lime juice is a good addition. These are surprisingly filling too. I might add avocado to the toppings next time.

Delicious recipe! But the name of this typical dish from Oaxaca is called Tlayuda and not Clayuda. Thanks!