Rolled tlayudas with hibiscus tinga and pinto beans with roasted avocado crema

Name: Rolled tlayudas with hibiscus tinga and pinto beans with roasted avocado crema
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.4 oz dried hibiscus flowers; 3.2 cups water; 4 pieces large corn tlayuda-style tortillas; 2 cups cooked pinto beans; 1 1/4 cups white onion; 4 cloves garlic; 10.5 oz roma tomatoes; 2 large dried chiles guajillo chile; 1 tbsp chipotle in adobo; 1 tsp dried oregano; 1/2 tsp ground cumin; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1/4 tsp black pepper; 2 medium avocados; 1/2 cup sour cream; 1/2 cup fresh cilantro; 2 tbsp lime juice; 3.5 oz queso fresco; 3 tbsp pumpkin seeds

An original Mexican-inspired recipe: large crisp tlayuda-style tortillas rolled with savory hibiscus flower tinga, mashed pinto beans, queso fresco, and a roasted avocado crema with cilantro and lime. It balances smoky, tangy, and creamy flavors.

25 minPrep

30 minCook

55 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

40 g dried hibiscus flowers (for hidratar and deshebrar)
750 ml water (for hervir the jamaica)
4 pieces large corn tlayuda-style tortillas (of 28 a 30 cm)
400 g cooked pinto beans (escurridos lightly)
180 g white onion (fileteada)
12 g garlic (chopped finely)
300 g roma tomatoes (chopped)
20 g guajillo chile (without semillas)
20 g chipotle in adobo (chopped)
2 g dried oregano (preferentemente mexicano)
1 g ground cumin
45 ml vegetable oil (divided)
8 g salt (or to taste)
1 g black pepper (freshly ground)
300 g avocados (partidos a the mitad and boneless)
120 ml sour cream
20 g fresh cilantro (leaves and stalks tiernos)
30 ml lime juice (freshly squeezed)
100 g queso fresco (desmoronado)
25 g pumpkin seeds (tostadas for terminar)

Nutrition facts

per serving

430 kcal

Calories

11 g

Protein

42 g

Carbs

25 g

Fat

12 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Place the dried hibiscus flowers and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Drain the hibiscus, reserve 60 ml (1/4 cup) of the cooking liquid, and chop the hibiscus into strips for a tinga-like texture.
2
Toast the guajillo chile in a dry skillet over medium heat for 20 to 30 seconds per side, being careful not to burn it. Transfer it to a bowl, cover with some hot hibiscus cooking liquid, and soak for 5 minutes.
3
Blend the soaked guajillo chile with the tomatoes, chipotle in adobo, oregano, cumin, and the reserved 60 ml (1/4 cup) cooking liquid until smooth.
4
Heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Add half of the white onion and half of the garlic; cook for 2 to 3 minutes until softened. Add the blended sauce, 1/2 teaspoon salt, and black pepper. Cook for 5 minutes, stirring occasionally.
5
Add the chopped hibiscus to the skillet with the sauce. Cook over medium heat for 6 to 8 minutes, until the mixture looks juicy but thick and the hibiscus absorbs the flavor. Adjust salt if needed.
6
Meanwhile, heat 1 tablespoon vegetable oil in another skillet. Add the remaining white onion and garlic; sauté for 2 minutes. Add the pinto beans and mash them with a masher or fork. Season with 1/2 teaspoon salt and cook for 4 to 5 minutes, until you have a rustic, spreadable bean paste.
7
For the crema, heat a comal or skillet over medium-high heat. Place the avocados cut side down and roast for 3 to 4 minutes until lightly marked. Blend the roasted avocado flesh with the sour cream, fresh cilantro, lime juice, and 1/4 teaspoon salt until creamy.
8
Preheat the oven to 400°F / 200°C. Lightly brush the tlayuda-style tortillas on both sides with the remaining tablespoon of vegetable oil. Warm them for 2 minutes so they become flexible.
9
Spread each tlayuda with a layer of pinto beans, top with the hibiscus tinga, and sprinkle with queso fresco. Roll tightly and place seam-side down on a baking sheet.
10
Bake the rolled tlayudas for 8 to 10 minutes at 400°F / 200°C, until crisp around the edges and heated through in the center.
11
Serve immediately with the roasted avocado crema spooned on top or on the side, and finish with the toasted pumpkin seeds.

Chef tips

For a crispier texture, leave the rolled tlayudas in the oven 2 extra minutes, watching closely so they do not burn. The hibiscus should be well drained so the filling does not make the tortilla soggy.

Substitutions

You can swap queso fresco for crumbled panela cheese. If you cannot find tlayudas, use large corn tortillas and briefly bake them before rolling. For a dairy-free version, replace sour cream with unsweetened plant-based cream and omit the cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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