Tlayuda ('mexican pizza')

This is new to me, and sounds good - have you made this, what variations do you use?

Recipe from the Bitten blog by Mark Bittman, from the Recipes of the Day -
http://bitten.blogs.nytimes.com/2008/09/05/recipe-of-the-day-tlayuda-with-black-bean-puree/

Click onto the link to see followup comments, which are sometimes as interesting as the recipes.

September 5, 2008, 12:02 pm

Recipe of the Day: Tlayuda With Black Bean Purée
September 5, 2008, 12:02 pm

Tlayuda, a specialty in Oaxaca, Mexico, is a baked flatbread, its base a large tortilla, usually corn. I’ve seen the tortilla topped with pork fat, thin-sliced roasted pork or crumbled or sliced chorizo, but the topping you see on almost every tlayuda is a black bean purée.


Tlayuda With Black Bean Purée
Yield 4 to 8 servings
Time 30 minutes

Top these Mexican pizzas with whatever you like: cheese and chopped cabbage are the most common and simplest toppings, though you can use meat, onion, cilantro and so on. Bear in mind that the cooking time is so short that nothing will cook much, so you want to use small pieces and, in the case of meat, probably items (like chorizo or roasted pork) that have been precooked.

Ingredients
2 cups cooked or canned black beans, drained, liquid reserved
Salt and freshly ground black pepper, to taste
1 tablespoon minced garlic
1 small onion, minced
1 teaspoon mild chili powder, like New Mexico or ancho, or to taste
1 tablespoon cumin, or to taste
2 large (12-inch) tortillas, preferably corn
1 cup chopped quesillo (Mexican string cheese) or mozzarella; or use a crumbly cheese like queso fresco, slightly dried goat cheese or feta
Rounds of chorizo or other sausage, optional
1 cup chopped cabbage

Method
1. Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée.
2. Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla.


Source: The New York Times