• Preheat your oven to 450 °F/ 230 °C. Place a pizza stone on the bottom oven rack.
• Place a saucepan over medium-high heat and add the avocado oil. When hot, add the onion, garlic and salt and cook until the onion is translucent and the garlic is tender.
• Add the cumin and chili powder and stir for 1 minute.
• Turn off the heat and add 3 tablespoons of water and transfer to a blender. Pulse blend until the texture is chunky but spreadable.
• Take one of the tortillas and spread a thin layer of bean mixture on its surface, then top with 1/2 cup (125g) of cheese and 1/4 of the chorizo. Repeat for each of the tortillas.
• Take the tlayuda out of the oven and place on a cutting board. Allow it to cool for a minute, top with 1/2 cup (20g) of mesclun or cabbage, 1/4 cup (65g) of salsa, 2 tablespoons of cilantro and a few chili pepper slices.
• Repeat for each tlayuda and cut into wedges with a pizza slicer before serving.

Enjoy!