These blue masa tlacoyos are truly pocketfuls of flavor, packed with a rich and spicy refried bean filling. Each bite offers a delightful medley of textures and tastes – the earthy warmth of the masa, the creamy, well-seasoned beans, the tangy kick of salsa, and the satisfying crunch of fresh toppings. They embody everything you could desire from a hearty and authentic Mexican street food experience.

This easy-to-follow recipe brings all the vibrant flavors typically found in traditional street markets directly to your home kitchen. It’s also incredibly flexible, offering plenty of room for creative substitutions. For instance, if you don’t have refried beans on hand, you can easily fill these tlacoyos with seasoned vegan taco meat, a hearty vegan birria preparation, or even a spicy potato and mushroom mixture. This adaptability ensures you can enjoy these delicious pockets no matter what ingredients you have available.

Why You’ll Adore This Vegan Tlacoyos Recipe

Prepare to fall in love with these homemade tlacoyos for more than just their incredible taste. Here are the top reasons they’ll become a staple in your recipe rotation:

• Effortlessly Prep-Friendly: One of the greatest advantages of this tlacoyos recipe is how easily it fits into a busy schedule. You can prepare a large batch ahead of time, making them perfect for meal prepping. Store them in the fridge and simply reheat throughout the week for quick, delicious breakfasts, lunches, or dinners. They maintain their wonderful texture and flavor, making healthy and flavorful eating incredibly convenient.
• Delightfully Family-Friendly: These tlacoyos are a surefire hit with everyone, even the most discerning eaters. By serving the tlacoyos with a diverse array of toppings and fillings on the side, each family member can customize their own creation. This interactive approach encourages kids and adults alike to experiment with flavors and textures, ensuring that everyone enjoys a personalized meal tailored to their preferences. It’s a fun and engaging way to bring the family together around the dinner table.
• Authentically Flavorful: This recipe masterfully captures the deep, authentic flavors of traditional Mexican street food using readily available vegan ingredients. You won’t miss any of the richness or complexity. The combination of earthy blue corn masa, creamy spiced beans, and fresh vibrant toppings creates a symphony of tastes that is both satisfying and exciting. Every bite transports you to the bustling streets of Mexico, offering an incredibly delicious and truly authentic experience. Score!

What Exactly Are Tlacoyos? A Mexican Street Food Delicacy

Tlacoyos are a traditional pre-Hispanic Mexican dish, deeply rooted in the country’s rich culinary history. They are most commonly discovered in bustling street markets, known as “tianguis,” and at food stalls across Mexico, particularly in central regions. These distinctive antojitos (little cravings) are characterized by their thick, elongated oval or diamond shape, expertly formed from masa – a dough made from nixtamalized corn flour. Unlike thin tortillas, tlacoyos are robust and hearty, designed to encase a delicious filling.

The dough acts as a perfect pocket for a wide variety of savory fillings. Traditionally, these include ingredients like cheese, cooked potatoes, mushrooms, fava beans, or even shredded meats such as beef or pork. This particular recipe offers a wonderful vegan interpretation, focusing on a flavorful bean filling that captures the essence of this beloved street food without any animal products. Once filled, tlacoyos are typically cooked until tender and slightly crispy. The most common methods involve cooking them on a comal (a flat, round griddle) or, in some regional variations, deep-frying them to achieve a beautifully golden exterior.

A crucial element of the tlacoyo experience is the generous array of toppings. They are always served piled high with fresh additions, enhancing both flavor and texture. While often considered a breakfast food or a substantial snack, their versatility means they can be enjoyed at any time of day – for lunch, dinner, or even as a satisfying late-night treat. They offer a complete and satisfying meal that is both comforting and authentically Mexican.

Essential Ingredients for Perfect Vegan Tlacoyos

The secret to truly irresistible tlacoyos lies not only in the masa but also in a truly flavorful filling. Therefore, paying attention to your ingredients is key, especially ensuring your beans are robust and well-seasoned. Here’s a detailed look at what you’ll need to create this fantastic tlacoyos recipe. For a convenient, printable list with exact measurements, be sure to scroll down to the recipe card.

For the Masa Dough

• Blue Corn Masa Harina: This is the star of our tlacoyos, giving them their distinctive color and a slightly sweeter, nuttier flavor compared to yellow corn masa. Blue corn masa harina is traditionally used for tlacoyos and can often be found in Mexican grocery stores or online. While yellow masa harina is a perfectly acceptable substitute if blue isn’t available, remember that ordinary cornmeal will not work as it has a different grind and texture that won’t form a proper dough.
• Water: Hot water is crucial for activating the masa harina, creating a pliable and soft dough. Adjust the amount as needed to achieve the perfect consistency.
• Salt: A touch of salt enhances the natural flavor of the corn masa, ensuring the dough itself is seasoned and delicious.

For the Flavorful Black Bean Filling

• Canned Black Beans: We use canned black beans for convenience and consistent texture. Choose a high-quality, flavorful brand for the best results. If black beans aren’t your preference or you have them on hand, canned pinto beans also make an excellent filling.
• Bean Cooking Liquid: The liquid from the canned beans adds depth of flavor to our refried beans and helps achieve the perfect creamy consistency. If you need a little extra, water or homemade vegetable broth are great alternatives.
• White Onion: Finely diced white onion provides a pungent and slightly sweet base for the bean filling, contributing to its aromatic profile. Yellow onion is a suitable and common substitute.
• Chiles de Arbol: These dried chiles are essential for imparting the signature spicy kick and smoky depth to the filling. Adjust the quantity according to your preferred spice level.
• Salt: Seasoning the bean filling to taste is crucial for balancing all the flavors and ensuring it’s robust and delicious.
• Vegetable Oil: Used for sautéing the aromatics and beans, contributing to the richness of the filling. Corn oil and canola oil are excellent alternatives.

For the Irresistible Toppings

No tlacoyo is complete without a generous assortment of fresh toppings that add layers of flavor, texture, and visual appeal. Get creative and load them up!

• Diced Avocado: Adds a creamy, rich texture and healthy fats, balancing the flavors beautifully.
• Diced Tomatoes: Provides a burst of fresh, juicy sweetness and acidity.
• Shredded Lettuce: Offers a refreshing crunch and lightens the dish.
• Vegan Sour Cream: A cool, tangy counterpoint to the spicy beans, adding a luxurious creaminess.
• Vegan Cheese: Shredded vegan cheese, whether a mild mozzarella or a sharper cheddar alternative, melts slightly from the warm tlacoyo, adding a savory, umami note.
• Salsa: This is a non-negotiable! The right salsa elevates your tlacoyos to new heights. There are so many wonderful types to try. Consider my Easy Pineapple Salsa Recipe for a sweet and tangy twist, the vibrant Restaurant-Style Blender Salsa for classic appeal, the hearty Black Bean Avocado and Corn Salad (Salsa) for added substance, or the fresh and simple Avocado Pico De Gallo Salsa for bright, clean flavors.

Step-by-Step Guide: Crafting Your Delicious Tlacoyos

Creating homemade tlacoyos is a rewarding experience, and with these clear instructions, you’ll be enjoying them in no time. Follow these steps for perfect results:

Part 1: Preparing the Blue Corn Masa Dough

• Combine Dry and Wet Ingredients: In a large mixing bowl, thoroughly whisk together the blue corn masa harina and salt until well combined. Gradually add the hot water, mixing with a spoon or your hands until a loose, shaggy dough begins to form. It’s crucial to work quickly here; once you start, avoid setting it aside for too long, as masa dough can dry out rapidly.
• Knead to Smooth Perfection: Transfer the dough to a clean work surface and use your hands to knead it for about 5-7 minutes. You’re looking for a smooth, pliable dough that is soft but not sticky. To test for readiness, press a finger into the dough; if it springs back without cracking, it’s perfect. If the dough feels too dry and crumbly, add 1 teaspoon of water at a time and continue kneading until it becomes manageable and reaches the desired consistency. Once kneaded, divide the dough into 12 equal pieces and roll each piece into a smooth ball.
• Allow to Rest (and Stay Moist): To prevent the dough balls from drying out while you prepare the filling, cover them generously with a damp kitchen towel. For extra assurance against drying, you can give them a light spray of cooking oil before covering. Set these aside while you move on to the next step.

Part 2: Crafting the Savory Black Bean Filling

• Sauté Aromatics and Cook Beans: Heat the vegetable oil in a medium-sized pan over medium heat. Add the diced white onion and dried chiles de arbol. Sauté for about 2 minutes until the onion begins to soften and the chiles release their fragrant aroma. Carefully add the canned black beans, along with their cooking liquid, into the pan. Stir everything well to combine, and continue to cook for 2-3 minutes, allowing the flavors to meld. Be mindful when adding the beans, as the hot oil may sizzle.
• Mash to Creamy Perfection: Remove the chiles de arbol and onion pieces from the pan. Lower the heat to medium-low. Using a potato masher, thoroughly mash the beans directly in the pan until they reach a wonderfully creamy, refried bean consistency. If the mixture seems too dry or stiff, add a bit more bean cooking liquid (or water/broth) a tablespoon at a time until you achieve the desired creaminess. Continue cooking for another 2-3 minutes, allowing the mashed beans to thicken slightly. Season generously with salt to taste, adjusting as needed.
• Cool the Filling: Once the beans are mashed and seasoned, remove the pan from the heat and set the filling aside. It’s important to let the bean filling cool completely before attempting to fill the masa dough. This prevents the dough from becoming too sticky or difficult to work with.

Part 3: Assembling and Shaping Your Tlacoyos

• Flatten the Dough: Take one of the masa balls. Using the palms of your hands, carefully flatten the dough into a medium-sized oval shape. Aim for a thickness similar to a thick tortilla, roughly the size of your hand or slightly larger. Repeat this process for each of the 12 dough pieces. Keep the remaining dough covered to prevent it from drying out.
• Fill the Tlacoyos: Scoop 1 to 3 tablespoons of the cooled refried bean filling into the center of each flattened masa oval. The exact amount will depend on the size of your tlacoyo and your preference. Carefully fold the longer sides of the dough inwards over the filling, completely enclosing the beans. Gently pinch the seams together to seal the tlacoyo securely, ensuring no filling leaks out. Repeat this for all the tlacoyos.
• Shape to Perfection: Once filled and sealed, use your hands to gently reshape each tlacoyo into its characteristic flattened diamond or elongated oval with slightly pointy tips. They should be about 1/4 inch (approximately 0.6 cm) thick. This thickness is crucial for proper cooking; do not make them any thicker, as this will significantly increase cooking time and make it challenging to cook them through evenly without burning the exterior. Place the shaped tlacoyos on a plate and cover them with a damp kitchen towel while you prepare to cook.

• Cook the Tlacoyos: Lightly grease a large pan or a flat griddle (comal) and preheat it over medium-low heat. Once hot, place the tlacoyos on the griddle, ensuring not to overcrowd the pan. Cook each tlacoyo for approximately 3 minutes per side, or until they are golden brown in spots and feel firm to the touch. The exact cooking time can vary slightly depending on their thickness and your stove’s heat. To ensure they are cooked through, carefully cut a small piece off one tlacoyo and taste it. If the masa still tastes raw, continue cooking for another 1-2 minutes per side. Remove the cooked tlacoyos from the heat and set them aside on a plate to cool slightly.
• Top and Serve Immediately: Arrange the warm, cooked tlacoyos on a serving plate. Now for the best part – load them up with your chosen toppings! Generously add vegan sour cream, your favorite salsa, diced onion, fresh tomato, shredded vegan cheese, and sliced avocado. Serve immediately and savor every delicious bite of this authentic Mexican street food. Enjoy!

Pro Tips for Making the Best Vegan Tlacoyos

Achieving truly outstanding tlacoyos is easier with a few expert tips. These suggestions will help you streamline the process and enhance the final result:

• Utilize Canned Refried Beans for Convenience: While making your bean filling from scratch is delicious, using canned refried beans is a fantastic shortcut that saves significant time. Just make sure to select your favorite vegan-friendly brand. Many traditional refried beans contain lard, so always double-check the ingredient list to ensure they are plant-based. You can still enhance their flavor by sautéing them with a little onion, garlic, and your preferred spices.
• Explore Store-Bought Masa Dough: If you’re looking to minimize prep time even further, check local Mexican grocery stores or tortillerias. Many establishments that make fresh corn tortillas also sell fresh masa dough. This ready-to-use dough can be a game-changer. However, it’s absolutely vital to confirm with your grocer that their masa dough is indeed vegan, as some may incorporate animal fats. Using fresh masa can result in incredibly tender tlacoyos with minimal effort.
• Experiment with Diverse Vegan Fillings: Don’t limit yourself to just black beans! Tlacoyos are incredibly versatile and welcome a variety of fillings. Get creative with options like sautéed mushrooms and spinach, hearty vegan birria for a rich and savory experience, flavorful walnut meat, or even tender jackfruit meat. Other delicious ideas include spiced potato and chorizo, roasted poblano and corn, or a lentil and vegetable medley. The possibilities are endless, allowing you to tailor tlacoyos to your taste and dietary preferences.
• Keep Your Hands Moist for Easy Handling: Working with masa dough can sometimes be a bit sticky. Keep a small bowl of water nearby and frequently moisten your hands as you flatten, fill, and shape the tlacoyos. This simple trick prevents the dough from sticking to your fingers, making the process much smoother and more enjoyable. It also helps create a smoother, more even surface on your tlacoyos.

Storing and Reheating Your Tlacoyos for Lasting Enjoyment

One of the many benefits of making a batch of these delicious vegan tlacoyos is how well they store, allowing you to enjoy them throughout the week or even longer. Here’s how to properly keep and reheat your leftovers:

• Refrigerate Leftovers: Once your cooked tlacoyos have cooled completely to room temperature, transfer them to an airtight container. Store them in the refrigerator for up to 5-7 days. Keeping them in an airtight container prevents them from drying out and helps maintain their fresh flavor.
• Effortless Reheating: To bring your refrigerated tlacoyos back to life, you have a couple of excellent options.
  • Microwave Method: For a quick reheat, sprinkle each tlacoyo with about 1/2 teaspoon of water. This helps to reintroduce moisture and keep the masa tender. Microwave them for 30 seconds to 1 minute, or until they are thoroughly warm.
  • Stovetop/Griddle Method: For a crisper exterior, reheat them in a non-stick pan or on a comal (griddle) over medium-low heat. Cook for 2-3 minutes on each side, or until they are heated through and slightly golden. This method replicates the fresh-cooked texture beautifully.
• Freezing for Long-Term Storage: Yes, you can absolutely freeze cooked tlacoyos, making them an excellent meal prep option! However, it’s important that they are cooked first, as raw masa dough does not freeze well and can become crumbly or watery upon thawing.
  1. Cool Completely: Ensure the tlacoyos are fully cooled after cooking.
  2. Individual Wrapping: To prevent freezer burn and make it easy to grab individual portions, wrap each cooked tlacoyo tightly in plastic wrap, then wrap again for extra protection.
  3. Freezer Storage: Transfer the double-wrapped tlacoyos to a freezer-friendly bag or an airtight container. They will keep well in the freezer for up to 3 months.
  4. Defrost and Reheat: When you’re ready to enjoy them, transfer the frozen tlacoyos to the refrigerator and let them defrost overnight. Once defrosted, reheat them using the microwave or stovetop/griddle methods described above.

More Irresistible Vegan Mexican Recipes to Explore

If you’ve enjoyed these tlacoyos and are eager to explore more vibrant, plant-based Mexican cuisine, here are some other fantastic recipes from our collection:

• Sofritas: A delicious, spicy, and versatile plant-based protein perfect for tacos, bowls, or burritos.
• Vegan Birria Tacos: Indulge in these rich, flavorful birria tacos made with a savory plant-based stew and crispy tortillas.
• Elotes: Experience the joy of grilled Mexican street corn, perfectly charred and slathered in a creamy, tangy sauce.
• Gorditas: Discover another beloved masa-based treat, thick and fluffy, ready to be stuffed with your favorite fillings.
• Quesadillas with Avocado Cilantro Cream Sauce: A delightful and easy meal featuring melty vegan cheese and a refreshing herb cream sauce.