Your mouth craves something exciting with some zing. Your stomach wants something now while your inner chef took the rest of the day off. It’s time to drag yourself to the kitchen and fix something. Been there, done that. For some reason, black beans always seem to be in the cupboard. I don’t really like them but add spices and onions, they can be tasty. Of course, anything with cheese on the top and crunch on the bottom has to be good like this Mexican Black Bean Pizza. So easy to make and you probably already have everything in your kitchen.
Ingredients:
8 6-inch (taco size) flour tortillas
2 1/2 cups shredded Mexican or Fiesta blend cheese, divided
1 15 oz. can black beans, drained and rinsed
1 small onion, chopped (or 1 tsp. onion powder if you don’t like the mouth feel of onion)
1 tsp. cumin or to taste
1 tsp garlic or to taste
2 oz. can chopped green chilies
½ cup salsa, chunky, mild to spicy, your favorite
2-4 oz. shredded chicken, cooked chorizo, taco seasoned ground beef, or no meat at all for a vegetarian option
Instructions:
Preheat oven to 350 degrees
Sour cream, guacamole, chopped tomatoes, and/or salsa
Spray a cookie sheet with non-stick spray or brushed with oil. Layer tortillas in a single layer on the cookie sheet pricking each a few times with a fork. Place in preheated oven. After 3-5 minutes, remove from oven and layer ½ cup cheese between four of the tortillas and place the other four tortillas on top. Return to oven for 2-3 minutes to allow cheese to melt. Remove from oven and set aside.
Sauté onions in medium non-stick skillet sprayed with non-stick spray or coated with 1 tablespoon oil until translucent. Add beans, garlic, and cumin and cook until warm. Mash with fork or potato masher. (Beans need to be spreadable.) Stir in green chilies. Spread mixture evenly on top of the four tortillas. Top with salsa, meat, then remainder of cheese. Bake in oven until cheese is melted. Serve immediately, while warm, alone or with sour cream, guacamole, chopped tomatoes or more salsa.
This recipe makes enough to feed 2-4 people easily. Cut each piece into 4 and you have an appetizer for your next party. This recipe is easy to double and triple. Make it your own by adding your favorite Mexican flavors and toppings. Do you like avocado? Top the pizzas with fresh avocado slices. For a really fun dinner alternative, make the pizzas with the bean mixture, salsa and cheese only. Set out a variety of meats and toppings for family or dinner guests to top their own pizzas.
Don’t like the crunch so much? Use the microwave to heat your tortillas. Don’t worry about pricking and use a larger size tortilla since you can only do one at a time. You can even make the bean mixture ahead and have it on hand for quick snacks.
For more vegetarian pizza recipes Follow VeggieBasics on Google Plus
Ingredients:
8 6-inch (taco size) flour tortillas
2 1/2 cups shredded Mexican or Fiesta blend cheese, divided
1 15 oz. can black beans, drained and rinsed
1 small onion, chopped (or 1 tsp. onion powder if you don’t like the mouth feel of onion)
1 tsp. cumin or to taste
1 tsp garlic or to taste
2 oz. can chopped green chilies
½ cup salsa, chunky, mild to spicy, your favorite
2-4 oz. shredded chicken, cooked chorizo, taco seasoned ground beef, or no meat at all for a vegetarian option
Instructions:
Preheat oven to 350 degrees
Sour cream, guacamole, chopped tomatoes, and/or salsa
Spray a cookie sheet with non-stick spray or brushed with oil. Layer tortillas in a single layer on the cookie sheet pricking each a few times with a fork. Place in preheated oven. After 3-5 minutes, remove from oven and layer ½ cup cheese between four of the tortillas and place the other four tortillas on top. Return to oven for 2-3 minutes to allow cheese to melt. Remove from oven and set aside.
Sauté onions in medium non-stick skillet sprayed with non-stick spray or coated with 1 tablespoon oil until translucent. Add beans, garlic, and cumin and cook until warm. Mash with fork or potato masher. (Beans need to be spreadable.) Stir in green chilies. Spread mixture evenly on top of the four tortillas. Top with salsa, meat, then remainder of cheese. Bake in oven until cheese is melted. Serve immediately, while warm, alone or with sour cream, guacamole, chopped tomatoes or more salsa.
This recipe makes enough to feed 2-4 people easily. Cut each piece into 4 and you have an appetizer for your next party. This recipe is easy to double and triple. Make it your own by adding your favorite Mexican flavors and toppings. Do you like avocado? Top the pizzas with fresh avocado slices. For a really fun dinner alternative, make the pizzas with the bean mixture, salsa and cheese only. Set out a variety of meats and toppings for family or dinner guests to top their own pizzas.
Don’t like the crunch so much? Use the microwave to heat your tortillas. Don’t worry about pricking and use a larger size tortilla since you can only do one at a time. You can even make the bean mixture ahead and have it on hand for quick snacks.
For more vegetarian pizza recipes Follow VeggieBasics on Google Plus