1. Prepare Quick Mole. Place a pizza stone or pizza pan on the bottom rack of the oven. Preheat oven to 450°F.

2. In a small saucepan heat oil over medium-high. Add garlic and half of the poblano pepper; cook and stir 3 minutes or until tender. Stir in chili powder; cook 1 minute more. Remove poblano mixture to a food processor or blender; add beans and 3 Tbsp. water. Cover and pulse until bean mixture is spreadable but still chunky, adding more water if necessary.

3. Working with one tortilla at a time, spread about 1/3 cup Quick Mole on tortilla. Spread with a thin layer of the bean mixture. Top with some of the remaining chopped poblano and 1/2 cup of the cheese. Place on the pizza stone or pizza pan. Bake 4 to 5 minutes or until cheese is bubbly and edges are crisp.

4. Transfer tlayuda to a cutting board; let cool 1 minute. Top with one-fourth of the cabbage, avocado, and tomato. Repeat with remaining ingredients to make four tlayudas total. Cut each tlayuda into wedges before serving. If desired, top with cilantro, jalapeno, and/or queso fresco, and serve with additional Quick Mole.

Quick Mole Sauce

1. In same skillet cook onion and garlic in hot oil 3 minutes or until tender. Stir in chili powder, cumin, and cinnamon. Cook 1 minute more or until fragrant. Stir in barbecue sauce, bittersweet chocolate, and hot pepper sauce (optional). Bring to boiling; reduce heat. simmer until chocolate is melted. Cool slightly. Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool. Makes 1-1/2 cups.

2. In large dry skillet over medium heat toast pumpkin seeds and sesame seeds 2 to 3 minutes or until toasted. Remove from skillet.