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Oaxacan tetela

Celebrate Cinco de Mayo with this authentic Mexican dish! 



Oaxacan Tetela

  • 1 can black beans
  • Drizzle of olive oil
  • 2 tablespoons onion, chopped
  • 1 avocado leaf
  • 1/2 cup your choice of cheese
  • 1 piece hoja santa

Salsa Verde

  • 2 pieces serrano pepper
  • 1 piece scallion
  • 350g tomatillo
  • 1 clove garlic
  • 1/4 cup cilantro
  • Salt, to taste

Maitake Mushrooms

  • 2 cups maitake mushrooms
  • Drizzle of olive oil
  • Squeeze of lime juice
  • Salt, to taste


Oaxacan Tetela 

  1. Start by refrying one can of black beans in a medium pan with a drizzle of oil over medium heat. Add first chopped onion, about two tablespoons, once they are translucent, add the black bean and one avocado leaf. Cook for three minutes. 
  2. Heat a comal or griddle over medium heat. Place one plastic square on the bottom side of the tortilla press. Make a small ball of masa. 
  3. Press, to make a tortilla and once you have an evenly flattened disk, remove the piece of plastic from the top, and put two tablespoons of refried beans in the center.
  4. Add plant-based cheese on top and hoja santa.
  5. Now it's time to shape our tortilla into a triangle, first take hold of the bottom plastic and fold one side. Fold in a second side to have both edges in the middle, then fold the third side in to close the tetela.
  6. Carefully lift the tetela off the plastic, transfer it to your hand and then to the griddle.
  7. Cook for about two minutes, until you can notice tiny brown spots on the edges.

Salsa Verde 

  1. Add serrano peppers, scallion, tomatillo, garlic, cilantro and salt into a blender and give it a few pulses, until you have a chunky salsa.
  2. Set aside for serving. 

Maitake Mushrooms 

  1. Sauté the mushrooms with a little bit of oil, add salt and once you have golden brown edges, add a few drops of lime juice. 
  2. Set aside for serving. 


  1. Serve the warm tetela on a plate, the sautéed mushroom on the side and salsa verde on top. Enjoy! 


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