Vegan Tlayudas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 275 F

Step 2

Toast tortillas dry, directly on the oven racks ( no sheet pan) until crisp, about 20 minutes. This is key- they need to be very crispy and dry, not bendy. You can make these ahead.

Step 3

Combine the cabbage, carrots, radish, onion, and toss in a large bowl with the salt. ( This will seem like a LOT at first, but will it will release liquid and shrink down.)

Step 4

Add the cucumber, jalapeño, scallions and cilantro, Toss well, then add olive oil and lime juice and a little zest. Let it rest on the counter – or make this ahead and refrigerate.

Step 5

If making the avocado sauce– make this now- placing everything in a food processor and blending until smooth. Taste, adjust salt and spice level adding more jalapeño if needed. Place in a bowl.

Step 6

When ready to assemble, heat the refried beans, adding ¼-½ cup water (to loosen them) and using a fork, whip in a pinch of salt, cumin and coriander to season to taste.

Step 7

If using chicken or chorizo, heat them up now and if using cheese, turn on the broiler.

Step 8

To assemble, carefully lather up some beans on the tortilla ( like you pizza sauce on a pizza). At this point you could add chicken and cheese (and melt)- or leave off and keep it vegan. Top the warmed base with a generous mound of cool slaw. Spoon over avocado sauce(or sliced avocado) or Chipotle Mayo.

Step 9

Garnish with cilantro sprigs, hot sauce, lime wedge, pickled onions or shallots. Serve immediately (with knife and fork) while the beans are warm and the tortillas are still crisp.

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