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Mini Veggie Tlayudas

Photo: Dylan and Jeni; Styling: Scott Horne 

Active time 45 mins
Total time 1 hr, 10 mins

Serves 6 (serving size: 1 tlayuda)

A whiff of robust smoke flavor gives this vegetarian dish a meaty feel. We love drizzling on a little of the Salsa Tatemada for a nice juicy kick.


  • 1 cup hulled pumpkin seeds (pepitas)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup thinly sliced cabbage
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 6 (6-in.) corn tortillas
  • 1 1/2 cups refried black beans (such as Amy's Vegetarian)
  • 4 ounces Oaxaca cheese or part-skim mozzarella cheese, shredded (about 1 cup)
  • Cooking spray
  • 1 cup sliced tomatoes
  • 1 large avocado, thinly sliced

Nutrition Information

  • calories 390
  • fat 24.6 g
  • satfat 5.3 g
  • monofat 11 g
  • polyfat 6.2 g
  • protein 18 g
  • carbohydrate 26 g
  • fiber 9 g
  • cholesterol 10 mg
  • iron 6 mg
  • sodium 299 mg
  • calcium 226 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat grill to low.

  2. Heat a small skillet over low heat. Add seeds to pan; toast seeds 3 minutes or until lightly brown, stirring frequently. Place in a mini food processor or spice grinder; process until a coarse paste forms.

  3. Heat a medium skillet over medium-high heat. Add oil; swirl to coat. Add ground pumpkin seeds, cumin, and garlic; cook 3 minutes or until fragrant. Stir in salt and pepper.

  4. Combine cabbage, cilantro, and juice in a medium bowl; toss well.

  5. Arrange tortillas in a single layer on a foil-lined baking sheet. Place pan on grill; grill until tortillas start to crisp, about 3 minutes.

  6. Divide pumpkin seed paste evenly among tortillas, spreading to an even layer. Spoon about 1/4 cup refried beans over each tortilla. Top each tortilla with about 2 1/2 tablespoons cheese. Place tortillas on grill rack coated with cooking spray; grill 5 minutes or until cheese melts and edges of tortillas become crisp and browned.

  7. Top with slaw, tomato, and avocado slices.