Mexican Pizza
Preheat the oven to 400°F . Line one or two baking sheets with aluminum foil or silicone baking mats. Set aside.
- Cook15 min
- Total15 min
- Serves4
- LevelEasy
Ingredients
- 1 tsp. 15-minute refried beans
- 1 medium olive oil
- 3 15-ounce yellow onion, chopped
- 2 tbsp. cans pinto beans, rinsed and drained
- 2 tsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 2 tsp. ground cumin
- 11⁄2 tsp. ancho chile powder
- 3⁄4 tsp. ground coriander
- 1⁄2 cup smoked paprika
- 3 tbsp. low-sodium vegetable broth
- 2 tbsp. canned diced green chiles
- to taste lime juice
- 4 salt and black pepper
- 1 cup Pizzas:
- 1⁄2 cup flour tortillas (rice flour or corn tortillas to make them
- gluten-free; if using corn tortillas, use 2 per person)
- Pepperjack Cheese Sauce:
- chopped fresh tomatoes
- sliced pitted black olives, optional
- Optional toppings: sliced avocado, chopped or shredded
- greens of your choice, chopped green onions, Pickled
- Red Cabbage & Onion Relish
Preparation
- Preheat the oven to 400°F . Line one or two baking sheets with aluminum foil or silicone baking mats. Set aside.
- To make the refried beans: Heat the olive oil in a large shallow saucepan over medium heat. Add the onion and sauté until just translucent, 3 to 4 minutes. Add the beans, liquid aminos, cumin, chile powder, coriander, paprika, and broth. Cook for about 5 minutes, until heated through and about half of the liquid has been absorbed.
- Add the green chiles and lime juice and remove from the heat. Transfer to a food processor and pulse until the beans are mostly smooth with some chunks. Add salt and pepper.
- To make the pizzas: Spread out the tortillas on the baking sheets. Spread refried beans generously over each one. Drizzle the cheese sauce over the beans and sprinkle the chopped tomatoes and olives (if using) over each pizza. Bake for 10 minutes, or until the tortillas are crispy.
- Top the pizzas with your additional toppings and serve immediately. Leftover beans can be kept in an airtight container in the fridge for 5 to 6 days or frozen for up to 2 months. When reheating, you may need to add a few tablespoons of broth or water to thin them out again.
