Clayuda

This Mexican specialty from Oaxaca also called Tortilla with Black Bean Purée combines the best of pizza, quesadilla, and an open-face taco or burrito. Skip the meat and finish with a sprinkling of chopped cilantro and onion and a squeeze of lime if you like. Just make sure whatever goes into the oven is chopped into fairly small pieces, since the baking time is short.

2 cups cooked or canned black beans, drained and liquid reserved

Salt and freshly ground black pepper

1 tablespoon minced garlic

1 small onion, chopped

1 teaspoon ground or crumbled mild dried chiles, like New Mexico or ancho, or to taste

1 tablespoon ground cumin, or to taste

Two 12-inch tortillas, preferably corn

1 cup chopped quesillo (Mexican string cheese) or mozzarella or a crumbly cheese like queso fresco, slightly dried goat cheese, or feta

4 ounces Spanish chorizo or other smoked or cooked sausage or pork (optional)

1 cup chopped green cabbage

• Heat the oven to 450 F. Heat the beans with a small amount of their liquid in a small pot with some salt and pepper, the garlic, onion, chiles, and cumin; stir and cook just long enough to take the edge off the garlic and onion, about 5 minutes.
• Drain and reserve the liquid. Carefully place the mixture in a blender or food processor with enough bean liquid to allow the machine to do its work and roughly purée, leaving the mixture a bit chunky.
• Put 1 tortilla on a pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if you’re using it. Bake (on a pizza stone if you’re not using a baking sheet) for about 5 minutes, then sprinkle with half the cabbage. Bake for another 5 minutes or so, until the topping is hot and the tortilla crisp on the edges. Cut into wedges and serve. Repeat with the other tortilla.

MAKES: 4 to 8 servings

TIME: 30 minutes