Mini Veggie Tlayudas


  • 1 Cup Pumpkin Seeds
  • 1 Tsp. Ground Cumin
  • 1 Garlic Clove, Minced
  • 1/8 Tsp. Salt
  • 1/8 Tsp. Black Pepper
  • 1 Cup Cabbage, Sliced
  • 1/4 Cup Cilantro, Chopped
  • 2 Tbsp. Lime Juice
  • 6 Corn Tortillas
  • 1 1/2 Cups Refried Black Beans
  • 4 Oz. Oaxaca Cheese
  • 1 Cup Tomatoes, Sliced
  • 1 Avocado, Sliced



  1. Place the DuraChef® Non-Stick Cooking Sheet in the skillet and put over low heat. Add pumpkin seeds to the pan and toast for about 3 minutes. Place the toasted seeds in a food processor and mix into a coarse paste.
  2. Now heat the skillet over medium-high heat. Add the ground pumpkin seeds, cumin, and garlic. Cook for about 3 minutes and stir in salt and pepper.
  3. Combine the cabbage, cilantro, and juice in a bowl, mixing well.
  4. Place the DuraChef® Non-Stick Baking Sheet on the baking sheet. Arrange the tortillas in a single layer on the sheet. Place the sheet on the grill at low heat. Leave on grill for about 3 minutes, until the tortillas start to crisp.
  5. Divide the pumpkin seed paste evenly among the tortillas. Top each tortilla with 1/4 refried beans and 2 1/2 Tbsp. of cheese. Place tortillas back on the grill rack and grill for about 5 minutes
  6. Remove tortillas from grill. They should be crisp and the cheese should be melted. Top tortillas with the slaw, tomato, and avocado slices.




In the Kitchen

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