Tlacoyos

Filled with spicy refried beans, these blue masa tlacoyos are literally pocketfuls of flavor. Earthy, creamy, tangy, crunchy, and slightly spicy — they’re everything you could want from Mexican street food.

Fortunately, this easy recipe packs all the flavor from traditional street markets without leaving your kitchen. There’s also plenty of room for substitutions, so don’t worry if you’ve run out of refried beans. You can just as easily fill them with vegan taco meat or even vegan birria.

Why You’ll Love This Tlacoyos Recipe

Here are the top 3 reasons you’ll love these tlacoyos:

• Prep-friendly. You’ll love how easy it is to make these ahead and reheat throughout the week.
• Family-friendly. Served with all the toppings on the side, even the pickiest eaters will enjoy being able to add their favorite fillings and toppings.
• Flavorful. This recipe captures the authentic flavor of Mexican street food using easy to find, vegan ingredients. Score!

What Are Tlacoyos?

Tlacoyos are typically found in Mexican street markets. They’re thick, oval-shaped pockets made with masa. The dough encloses a variety of fillings like cheese, mushrooms, potatoes, shredded beef, etc.

Depending on the region, they are cooked over a comal or deep fried. They’re a popular street food that is always served with a mountain of toppings. While they’re usually considered a breakfast food, they can be enjoyed any time of day.

Notes on Ingredients

It’s all about the filling, so make sure your beans are flavorful. Here’s a quick look at what you’ll need to make this tlacoyos recipe. Be sure to scroll down to the recipe card for a printable list.

For the Masa

• Blue corn masa harina – You can also use yellow masa harina if you don’t have the traditional blue corn masa harina. Don’t use cornmeal as the texture is not the same.
• Water & Salt

For the Filling

• Canned black beans – Use a flavorful brand of black beans; canned pinto beans will also work.
• Bean cooking liquid – You can also use water or vegetable broth (I like to use my homemade vegetable broth).
• White onion – Yellow onion is a great substitute.
• Chiles de arbol – These are dried chilis give the filling its signature flavor.
• Salt
• Vegetable oil – Corn and canola oil also work.

For the Toppings

• Toppings – You’ll also need all your favorites such as: diced avocado and tomatoes, shredded lettuce, vegan sour cream, and vegan cheese.
• Salsa – And, don’t forget the salsa! Their are so many wonderful types of salsa to try like my Easy Pineapple Salsa Recipe, Restaurant-Style Blender Salsa, Black Bean Avocado and Corn Salad (Salsa), and Avocado Pico De Gallo Salsa.

How to Make Tlacoyos

Make the Masa

• Mix the ingredients. Whisk the masa harina and salt. Add the water and mix until a loose dough forms. Don’t set it aside once you’ve started or the dough will dry out.
• Knead. Use your hands to knead the dough until it’s nice and smooth. If it’s too dry, add 1 teaspoon of water at a time until it becomes manageable. Divide the dough into 12 equal pieces and roll into balls.
• Rest. Cover the pieces of dough with a damp kitchen towel. Giving them a light spray of cooking oil can also help prevent them from drying out. Set them aside until your filling is ready.

Make the Filling

• Cook the beans. Add the oil to a pan over medium heat. Add the onion and dried chile de arbol. Stir for 2 minutes. Add the beans and their liquid into the pan. Mix well and cook for 2-3 minutes. Be careful when you add the beans to the pan because the hot oil will sizzle.
• Mash the beans. Remove the chiles and onion from the pan. Lower the heat and use a potato masher to mash the beans until they’re creamy. If they dry out too much, add a bit more cooking liquid. Cook for another 2-3 minutes or until thickened. Season with salt to taste.
• Cool the beans. Remove them from the heat and set them aside to cool.

Make the Tlacoyos

• Flatten the dough. Use your hands to carefully flatten the dough into a medium-sized oval, about the size of your hand or a little bit bigger. Repeat this for every piece of dough.
• Fill the tlacoyos. Scoop 1-3 tbsp of refried beans into the center. Fold the sides of the dough in (enclosing the beans) and pinch the seams. Repeat for all the tlacoyos.
• Shape the tlacoyos. Use your hands to shape the filled tlacoyos into a flattened diamond or oval with pointy tips. They should be about 1/4″ thick. Set them aside and cover them with a damp kitchen towel. Don’t make them any thicker because the cooking time will increase, and it’s harder to cook them through.

• Cook them. Grease a large pan or griddle over medium-low heat. Cook for 3 minutes on each side. Cooking time will depend on their actual thickness, so cut a piece off one and taste it. If the masa is still raw, let them cook for another 1-2 minutes. Remove them from the heat and set them aside to cool.
• Add toppings. Place the cooked tlacoyos on a plate and top them with vegan sour cream, salsa, onion, tomato, vegan cheese, and avocado to taste. Enjoy!

Tips for the Best Tlacoyos

• Use refried beans. Instead of making the refried beans from scratch, you can use canned refried beans. Use your favorite brand.
• Use store-bought masa. Mexican grocery stores that make their own corn tortillas usually also sell the masa. Check with your grocer to see if their dough is vegan. If it is, you can buy that and use it instead of making your dough from scratch.
• Add different fillings. Play around with the fillings. You can use sauteed mushrooms and spinach, vegan birria, walnut meat, or even jack fruit meat.
• Moisten your hands. Keep a small bowl of water nearby so you can moisten your hands at all times and keep the dough from sticking to your fingers.

How to Store & Reheat Leftovers

• Store in the fridge: Refrigerate leftovers in an airtight container for up to a week.
• To reheat: Sprinkle them with 1/2 teaspoon of water and then microwave them for up to a minute or until warm. You can also reheat them in a comal or griddle over medium-low heat for 2-3 minutes on each side.
• Can I freeze these? Yes, but they’ll need to be cooked first because raw masa doesn’t freeze well. Once they’re fully cooled, wrap each tlacoyo in plastic wrap twice. Transfer them to a freezer-friendly bag or container and store for up to 3 months. Defrost overnight in the fridge and reheat as directed above.

More Vegan Mexican Recipes

• Sofritas
• Vegan Birria Tacos
• Elotes
• Gorditas
• Quesadillas with Avocado Cilantro Cream Sauce