Street FoodMediumFree

Bean Tlacoyos

Name: Bean Tlacoyos
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 0.5 White onion, diced; 3 tbsp Fresh coriander, chopped; 250 g Refried black beans; 600 g Blue corn masa dough; 3 Cactus paddles (nopales); 100 g Fresh cheese; 1 to taste Salt; 200 ml Raw green salsa

60 min (40 prep + 20 cook) Medium 6 servings Centro de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Thick oval-shaped corn tortilla stuffed with black beans, served with cactus paddles and salsa.

About this recipe

Tlacoyos are a pre-Hispanic street food whose name derives from the Nahuatl word tlatlaoyo. They are thick, oval-shaped tortillas made from blue or white corn masa, stuffed with beans, ricotta-style cheese, or broad beans. They are cooked on a griddle and served with cactus paddles, salsa, onion, coriander, and fresh cheese. Hugely popular at the markets of central Mexico, they are especially beloved in Mexico City, Puebla, and Tlaxcala.

History & Origin

Tlacoyos are perhaps the oldest antojito in Mexico, with archaeological evidence dating back more than 2,000 years. Their name comes from the Nahuatl 'tlatlaoyo', meaning 'moulded sweetcorn pastry'. They were the food that workers and traders carried to the tianguis (pre-Hispanic markets), as their oval shape and filling made them easy to transport. In the time of the Aztecs they were filled with beans, split peas or broad beans, a tradition that continues virtually unchanged to this day. They are cooked on a griddle and served with nopales (cactus paddles), green salsa, cheese and onion, and are an essential feature of the markets of Mexico City, Puebla and Tlaxcala.

Estimated cost

£16.00

Total cost

£2.67

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

404

Calories

20g

Protein

46g

Carbohydrates

20g

Fat

Fibre

865mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
If using fresh cactus paddles (nopales), scrape off the spines with a knife, cut into strips, and boil in salted water with a piece of onion for 15 minutes until tender. Drain, rinse well to remove the sticky sap, and set aside.
2
Knead the blue (or white) corn masa with salt and a little warm water until you have a smooth, pliable dough that does not crack at the edges.
3
Divide the dough into 12 equal portions. Take each portion, roll into a ball, then shape into a thick oval roughly 12 cm long and 6 cm wide.
4
Place a generous spoonful of refried beans in the centre of the oval. Fold the edges over to enclose the filling completely, then gently reshape into a smooth, sealed oval.
💡 Dampen your hands with a little water so the masa doesn't stick to them.
5
Heat a large dry griddle or frying pan over medium heat. Cook the tlacoyos for 4-5 minutes on each side until they develop golden-brown spots and are cooked through.
6
Serve the tlacoyos hot, topped with cooked cactus paddles, raw green salsa, crumbled fresh cheese, diced onion, and chopped coriander.