Vegan Tlakoyos

Mexican Sides & Mains

These Vegan Tlakoyos are delicious corn cakes filled with beans! I fell in love with this dish during my time in Mexico City and hope you love them too!

They are pretty straightforward and easy to make. Only require a few ingredients and the toppings are quite versatile and filling and topping options are endless. I had some in Mexico City that were topped with Nopales and lentil salad! So get creative with the toppings.

Roll into a (golf sized) ball, flatten, add beans to center, fold in half, shape into a tlakoyo & flatten a bit!








Makes 10

For the guacamole

  • 2 ripe avocados
  • 1/4 yellow onion, diced small
  • 1 large bunch cilantro, chopped
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 jalapeño (optional)
  • Juice of 2-3 limes

For the cashew cream

  • 1/2 cup raw cashews (soaked for 2 hours)
  • 1/2 juice of lemon
  • 1/4 cup water
  • 1 tsp garlic powder
  • 2 tbsp cup nutritional yeast


  • Griddle or comal
  • Blender or food processor
  • Mixing bowl




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  1. I bought store bought masa that was ready to go, it just needed a bit of added salt! I purchased from a Mexican market although if you can’t get ready to go masa you could purchase corn masa online…I have used this brand: Corn Masa and followed the directions on the package!
  2. I made my own beans on the stove. (Use this quik method if you decide to go this route: Stove Top Beans. You can also feel free to buy canned beans and mash your self and add some spices or you could buy refried beans in a can.

For the tlakoyos

  1. Divide the dough into 10 pieces and cover with a wet cloth or napkin. Heat a griddle/ “comal” over medium heat.
  2. Grab one of the dough pieces & roll between your hands. Place on the sheet of plastic and pat with your hands to form a thick circle.
  3. Spoon about 1 tablespoon of the beans in the center of the circle.
  4. Fold the circle to seal the edges, forming a half moon/empanada shape. Then, with your two hands, hold the Tlacoyo and gently press the ends to form the pointy tips on each side.
  5. Place the Tlacoyo in the already hot griddle and cook each side for about 2-3 minutes, depending on the thickness. You can add a small amount of oil or if your using a non stick pan you can omit it.

For the cashew crema

  1. In a blender place all cashew cream sauce ingredients and blend until smooth.

For the guacamole

  1. Mash avocados with a large fork then add all the ingredients. Taste and add more of whatever you feel is necessary.


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at