Refried Black Beans:

• 1 tablespoon avocado oil or vegetable oil
• 2 tablespoons sliced green onion, white parts only
• 2 cloves garlic, crushed
• 1 teaspoon kosher salt, divided, plus more to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ancho chili powder or paprika
• 1/2 cup water
• 1 can (15-oz) black beans, drained
• 1 teaspoon dried Mexican oregano
• 1 pinch cayenne pepper
• 2 tablespoons pork lard, bacon fat, or “asiento” (see note below)
• 2 tablespoons lime juice

Pizza “Tlayuda”:

• 3 tablespoons avocado oil
• 6 large flour tortillas
• 12 ounces grated Monterey Jack, Mozzarella, or Oaxacan cheese
• 12 whole Brussels sprouts, cored and separated into leaves
• 2/3 cup sliced green onions, green parts only
• 2 tablespoons olive oil
• salt to taste
• 1/2 cup thinly sliced radishes
• 1/2 cup red chili sauce or salsa
• 1/2 cup cilantro leaves

Directions

Refried Black Beans:

1. Combine avocado oil, green onions, minced garlic, and a pinch of salt in a saucepan and place over medium heat. Once garlic starts to sizzle, cook and stir for 1 minute. Add cumin, black pepper, and ancho chili powder, and cook stirring for 30 seconds.
2. Add water, drained black beans, remaining salt, oregano, cayenne, and asiento (crispy pork butter, see Cook’s Note). Stir together and simmer for 5 minutes. Use a potato masher to mash beans until smooth. Simmer for 5 minutes more. Turn off heat and taste to adjust seasoning if necessary.

Pizza “Tlayuda”

1. Heat some of the avocado oil in a skillet over medium heat. Add 1 large flour tortilla at a time and cook until golden brown and almost crispy, 2 to 3 minutes per side. Repeat with remaining tortillas.
2. Preheat the oven to 450 degrees F (230 degrees C).
3. Spread toasted tortilla with refried black beans and sprinkle with cheese. Top with Brussels sprouts leaves and green onions. Drizzle top lightly with olive oil, and season with a pinch of salt.
4. Bake in the preheated oven until pizza is crispy and well browned,  cheese is melted, and Brussels sprouts leaves are nicely charred on the edges, about 10 minutes. Transfer to a cooling rack, and let sit for 5 minutes.
5. While resting, top with radishes, hot sauce or salsa, and cilantro leaves.