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  1. Culinary Recipe Ideas and Inspiration

Black Bean Tlayudas

Crispy toasted tortillas are spread with a velvety black bean puree and topped with smoked mushrooms, fennel, and arugula, creating savory tlayudas that are satisfying and nutritious.

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Ingredients per serving

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Prepare fermented fennel

  • Fennel bulbs, thinly sliced 750.0 g
  • Red onion, thinly sliced 230.0 g
  • Garlic cloves, thinly sliced 20.0 g

Prepare the tortillas

  • Salt 20.0 g
  • Masa harina 2.0 cups
  • Water 1.5 gal
  • Salt 0.5 tsp

Prepare the black bean puree

Prepare smoked mushrooms

  • Mushrooms, assorted 2.0 lb
  • Olive oil, as needed
  • Salt, as needed
  • Pepper, as needed

Prepare garlic aioli

Assemble the dish

  • Baby arugula 2.0 oz
  • Salt, as needed
  • Pepper, as needed

Crispy toasted tortillas are spread with a velvety black bean puree and topped with smoked mushrooms, fennel, and arugula, creating savory tlayudas that are satisfying and nutritious.

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Preparation

  1. Prepare fermented fennel

    • Combine the sliced fennel, red onion, and garlic. Massage to release moisture.
    • Press for one or more hours to extract moisture.
    • Place in fermentation crock with liquid. Liquid should just cover the vegetables. If not enough liquid, add just enough water to cover slightly. Cover but don’t seal.
    • Allow to sit at room temperature (70 - 85°F.) until desired flavor is achieved, about 3 - 7 days. Move to refrigerator.

  2. Prepare the tortillas

    • Combine masa harina, water and salt and form a soft dough. If too dry, add a little water.
    • Roll into 6 oz. balls.
    • Using a tortilla press, press the dough balls between plastic to form a large disk.
    • Quickly griddle on both sides until crisp.

  3. Prepare the black bean puree

    • Soak the guajillo chiles in warm, prepared Knorr® Professional Ultimate Vegetable Base to soften, about 15 – 30 minutes.
    • Drain chiles, and reserving soaking liquid.
    • Puree chiles with just enough of the broth to get a smooth puree. Reserve.
    • Roast and peel the poblano and serrano chiles. Remove stems and seeds, and chop.
    • Pulse the beans and the chili puree in a food processor until slightly pureed, but still somewhat chunky. Add the chopped peppers, cumin and salt. Mix well. The puree should be very spreadable. If too thick, thin with the remaining chile broth to the desired consistency. Reserve.

  4. Prepare smoked mushrooms

    • Place mushrooms in smoker and smoke for 20 minutes
    • Preheat oven to 425°F.Once mushrooms are done smoking, toss them with olive oil, salt, and pepper.
    • Place mushrooms in oven and roast for 15 - 20 minutes to concentrate flavor. Reserve and keep warm.

  5. Prepare garlic aioli

    • Mix together Hellmann’s® Vegan Mayonnaise with roasted garlic puree, and place in a squeeze bottle.

  6. Assemble the dish

    • Toss arugula with olive oil, salt, and pepper.
    • Spread bean puree on crispy tortilla. Top with smoked mushrooms, fennel, and arugula.
    • Drizzle with garlic aioli.