Modern Tlayuda Flatbread (Crisp Tortilla with Beans and Cheese)

• 1 medium Red onion
• 1 large Red pepper
• 2 tbsp Olive oil
• 1 ¼ tsp Fine sea salt
• 2 cloves Garlic
• 1 tsp Ground cumin
• 200 g Canned chopped tomatoes
• 400 g Canned black beans
• 3 pieces Flour tortillas, large
• 200 g Queso Oaxaca
• 1 large Avocado, ripe
• 1 medium Lime
• 15 g Fresh coriander

1. Heat the oven to 220°C (430°F). Cut the red onion into thin wedges and the red pepper into thick strips.
2. Toss the onion and pepper with 1 tbsp olive oil and 0.25 tsp fine sea salt. Grill on a hot grill for 6 to 8 minutes, turning, until charred and just tender.
3. Finely grate the garlic. Warm the remaining 1 tbsp olive oil in a saucepan over medium heat, then cook the garlic and ground cumin for 30 seconds until fragrant.
4. Add the canned chopped tomatoes and simmer for 4 to 5 minutes until slightly reduced. Stir in the canned black beans (with their liquid) and cook for 6 to 8 minutes, mashing with a wooden spoon until thick and spreadable; season with the remaining salt.
5. Put the flour tortillas on a baking tray and bake for 4 minutes, then flip and bake for 3 to 4 minutes until crisp and lightly golden. Keep the oven on.
6. Spread the refried beans over each crisp tortilla, leaving a small border. Tear the queso Oaxaca over the top, then scatter over the charred vegetables.
7. Bake for 5 to 7 minutes until the cheese is melted and bubbling at the edges. While it bakes, slice the avocado, cut the lime into wedges, and roughly chop the fresh coriander.
8. Top the hot tlayudas with avocado and fresh coriander, then squeeze over lime to taste. Slice into wedges and serve straight away like a pizza for sharing.

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