Vegan Tlacoyos
These vegan tlacoyos are bursting with rich, earthy, and zesty flavors. Theyโre made from blue masa stuffed with mashed beans and garnished with cactus salad, dairy-free queso, and a drizzle of homemade salsa. Try making this authentic recipe in the comfort of your home!
These vegan tlacoyos may require just a handful of basic ingredients, but you’ll be shocked at how vibrant and delicious they turn out. For more classic recipes with a plant-based twist, try my jackfruit carnitas!
Why I love this recipe
The loveliest woman by our house sells tlacoyos, and they are one of my favorite Mexican antojitos ever, which inspired me to make vegan tlacoyos at home.
The base comprises refried bean-stuffed masa, which is then flatted into football-like shapes and cooked on a comal. The exterior is crispy yet tender, and the inside is soft and savory.
You can customize the toppings to your heart’s content, from salsas and pickled veggies to various vegan cheeses. Trust me, with my easy-to-follow steps and tips, you’ll become a tlacoyos-making pro in no time!
Ingredient notes
You don’t need much to make these vegan tlacoyos. Find a full ingredient breakdown and suitable substitutes below!
Masa harina
Masa harina forms the base of tlacoyos. Many traditional recipes utilize blue masa for its rustic flavor and beautiful color. However, you can use white or yellow masa harina.
Beans
Refried beans are folded into the base of the tlacoyos for a creamy element. I prefer bayo or pinto beans for their mild flavor and soft texture.
Substitute: If you don’t have bayo or pinto beans, fava or black beans work.
Cactus salad
Ensalada de nopales adds a perfectly tangy flavor and crunchy texture. Tlacoyos are commonly served with this garnish. Look for nopales at your local Mexican market.
Substitute: If you can’t find nopales, you can try grilled or sautรฉed zucchini strips, green beans, or bell peppers for a similar texture.
Cheese
I like to add vegan queso fresco or cotija for some saltiness, creaminess, and tang.
Substitute: If you don’t have either, try crumbled vegan feta cheese.
Salsa
I make a salsa from guajillo and arbol chiles, vitamin C-packed tomatillos, onions, and garlic for an extra spice kick. You can use this recipe or salsa verde.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make vegan tlacoyos with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!
Cooking
Step 1
Remove the stems and seeds from the guajillo and arbol chiles. Toast them in a skillet over medium-low heat for 30-60 seconds on both sides until fragrant.
Toasting dried chiles releases their oils, resulting in a more flavorful salsa. Remember to turn them often to prevent burning.
Step 2
Place the toasted chiles in a pot, followed by the tomatillos and onions. Allow the mixture to simmer for 10-15 minutes, stopping once the tomatillos change color.
Once the tomatillos turn from vibrant green to dark green, don’t let them cook for too much longer, or you run the risk of them bursting.
Step 3
Drain the water and add the chiles, tomatillos, onions, garlic, and salt to a blender. Blend everything on high until smooth. Heat some olive oil over medium in a saucepan. Simmer the salsa, stirring it often, until it thickens and deepens in color.
Step 4
Whisk the masa harina and salt in a large bowl. Gradually add hot water and mix using a spatula. Once itโs cool enough to handle, knead the dough until the texture is moist but not excessively sticking to your hands.
Step 5
Portion the dough into balls. Add a spoonful of beans to the center, fold the dough over like an empanada, and shape the ends until they’re pointy like a football. Using plastic wrap or wax paper, flatten the tlacoyo until it’s about ยฝ to ยพ-inch thick.
Keep your tlacoyos around the same size for even cooking. I recommend using a kitchen scale and weighing 100 grams of dough for each one.
Step 6
Heat a cast-iron skillet or comal over medium, then brush it with the flat part of an onion slice for added flavor. Cook the tlacoyos for 3 minutes on each side until theyโre firm and lightly charred.
Maintain a consistent heat here. If the tlacoyos start burning without fully cooking or aren’t cooking fast enough, adjust the heat up or down.
Step 7
Serve your vegan tlacoyos warm topped with cactus salad, crumbled queso fresco or cotija, and salsa roja or verde. Happy eating!
Tlacoyos are best enjoyed warm, so serve them immediately after cooking!
Expert tip
An often overlooked element that will make or break your vegan tlacoyos is the texture of the masa. It should be moist enough to easily shape without cracking yet firm enough to hold its form when filled and folded.
I always say the masa should feel similar to soft play dough for the very best results. When you add water to the masa harina, do it gradually and knead continuously to feel the changes in the doughโs texture.
Once you make this recipe a few times, it will become easier to tell if your dough needs more water or more masa harina to achieve the right texture.
Serving suggestions
In addition to my recommended toppings, you can further customize your vegan tlacoyos with optons like these:
- Freshly chopped cilantro
- Quick-pickled onions or pickled jalapenos
- Sliced radishes for crunch
- Vegan Mexican crema
- Avocado slices or guacamole
- Chorizo or walnut meat
- Salsa fresca
- A squeeze of lime juice
Cooking tips
Donโt sweat the shape: I’m no tlacoyo-shaping expert, and you shouldnโt worry about it looking perfect either. As long as they can hold the garnishes, they’re good!
Use a tortilla press: If shaping the tlacoyos with your hands is too difficult, try using a tortilla press instead. Press and shift the tlacoyo until it’s fully pressed.
Seal the edges: When you’re folding the tlacoyos, press the edges firmly to seal the filling in and prevent it from leaking out during cooking.
Heat the pan: A properly heated skillet or comal ensures the perfect crispy exterior. Give your pan enough time to heat up so it doesn’t have hot spots.
Frequently asked questions
Yes, you can shape and partially cook them, then finish cooking just before serving.
If your masa is too sticky, gradually add more masa harina and knead until you achieve a play dough consistency.
Leave a good amount of room around the edges of your tortilla, and donโt press the tlacoyo too thin. However, donโt worry if some beans spill out โ theyโll still taste great!
Storing & reheating
Vegan tlacoyos are best enjoyed fresh, but if you have leftovers, you can keep them on hand for future snacks. Let them cool to room temperature before storing them.
Fridge
Store the tlacoyo bases in an airtight container for up to 2-3 days. If you have multiple layers, separate them with parchment or wax paper to prevent sticking.
Freezer
For longer-term storage, you can freeze your vegan tlacoyos. Wrap each tlacoyo in plastic wrap or aluminum foil to minimize freezer burn before placing them in a freezer bag or airtight container for up to 3 months.
Reheating
Thaw them overnight in the fridge, then reheat the bases for 30-60 seconds in a pan or comal over medium. Alternatively, warm them in a 350-degree Fahrenheit oven for about 10 minutes until warm.
More vegan Mexican recipes
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Recipe
Easy Vegan Tlacoyos Recipe
Equipment
- Comal or cast-iron skillet
- Mixing bowl
- Saucepan
Ingredients
Salsa
- 3 guajillo chiles
- 4 arbol chiles
- 6 tomatillos
- ยฝ white onion, cut in quarters
- 2 cloves garlic
- Salt to taste
- ยฝ tablespoon neutral vegetable oil
Tlacoyos
- 2 cups blue masa harina
- 1 – 1 ยฝ cups very warm water
- ยฝ teaspoon salt
- 1 cup mashed beans, black, bayo, or pinto
- Onion slice
Instructions
Salsa
- Stem and seed the guajillo and arbol chiles. Toast them in a skillet over medium-low for 30-60 seconds, turning frequently so they don't burn.
- Once the chiles are toasted, add them to a pot of water with the tomatillos and onions. Bring everything to a simmer for 10-15 minutes, or until the tomatillos darken in color.
- Drain the water and add the chiles, tomatillos, onions, garlic, and salt to a blender. Mix on high until smooth.
- Heat about a ยฝ tablespoon of olive oil in a saucepan over medium. Add the salsa in and season it for 15 minutes, stirring frequently.
Dough
- Add the masa harina and salt to a mixing bowl and whisk. Pour in the water and combine using a spatula. When it's cool enough to handle, knead the dough with your hands until it's sticky enough to stay together, but not coming off on your hands too much.
- If the dough appears crumbly, add a tablespoon of water at a time until you reach the right consistency (somewhat like play dough). If it becomes too sticky, add a little more masa harina. Cover the bowl with a towel.
Cooking
- Heat a cast-iron skillet or comal over medium, then break off pieces of dough about 100-120 grams. Roll each one into a ball and flatten it using the palms of your hands, working it back and forth.
- Add a small spoonful of beans to the center, then fold the dough in half to close the edges (it will look a little like an empanada).
- Pinch the ends carefully to form pointed tips, creating the classic tlacoyo shape. Flatten the tlacoyo on a piece of plastic or wax paper with your hands.
- Rub your skillet or comal with the flat side of an onion slice before adding each batch of tlacoyos (optional for extra flavor). Cook each one for 3 minutes per side, or until firm and slightly charred.
- Serve while warm topped with cactus salad, crumbled queso fresco or cotija, and salsa roja or verde. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.