Photo: Dylan and Jeni; Styling: Scott Horne 
Active Time
45 Mins
Total Time
1 Hour 10 Mins
Yield
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.

How to Make It

Step 1

Preheat grill to low.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Step 7

Top with slaw, tomato, and avocado slices.

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