Roasted Carrot Tlayudas
Tlayudas are similar to tostadas, but instead of frying the tortillas like a chip, you bake them on a sheet tray in a hot oven until they become a crisp bed for refried beans, maybe cheese, and roasted vegetables. They couldn’t be easier or more flexible. The day I made these, I happen to have half a huge onion that needed to be used up and half a dozen carrots, and while the sweetness of these particular vegetables were great with the earthy beans, you could use the tlayudas to clean out your veggie drawer and roast anything you have. They would also be great with any leftover chicken or steak or pork, or top them with rotisserie chicken. I didn’t have anything pickled in my fridge, but I wished I had had pickled onions, too.
Recipe
Yield: 4 servings
1 large onion, peeled and thinly sliced
6-8 large carrots, peeled and thinly sliced
3 tablespoons olive oil
Kosher salt ½ teaspoon smoked paprika
½ teaspoon cumin
1 tablespoon honey
1-2 packages substantial tortillas like these corn and wheat tortillas or similar ones from Trader Joe’s 2 cans refried beans*, warmed in a bowl in the microwave
1 cup shredded mozzarella or Mexican cheese blend, or crumbly cheese like cotija
Optional toppings: shredded lettuce or cabbage, sliced radishes, cilantro, salsa, pickled onions, avocado, hot sauce, leftover protein, etc
Instructions
Preheat the oven to 425. Line two sheet trays with aluminum foil. Add the onion and carrots to one sheet pan. Drizzle oil over the vegetables and then sprinkle with salt, smoked paprika, cumin, and finish with a generous squeeze or spoonful of honey. Roast for 18-20 minutes, stirring halfway through, until the vegetables are tender and caramelized. Transfer to a bowl.
Meanwhile, lay your tortillas on the other sheet tray in a single layer (you might have to do this in two batches). Bake until crisp, but still a little pliable–you don’t want them just to shatter–about 10 minutes. Remove the tray from the oven. Switch the oven to broil.
To make the version my kids liked best, spread each tortilla with a spoonful of warm beans. Top with cheese, and put back on the sheet tray on the top rack of the oven for another 4-5 minutes until the cheese is melted (yes, it’s kind of like pizza). Top with any desired toppings.
If you’re using crumbly cheese, top your tlayuda however you would like– for example, start with a spoonful of beans, then add the carrots and onions, then a spoonful of salsa, shredded lettuce, cilantro leaves and sprinkling of cotija
*A note on the beans–I usually stock canned black beans in my pantry, but not refried beans. To make your own beans for this recipe, saute a little onion and garlic in olive oil. Add a shake each of dried oregano and cumin and let sizzle for a minute. Add two cans of drained and rinsed black beans and a teaspoon of kosher salt and just cover with water. Let simmer for five minutes or so and then puree with an immersion blender or in a regular blender. Taste for seasoning. Extra beans freeze well for a long time
