Description
Try this Mexican Pizza recipe for a delicious Meatless Monday or a Mexican-themed meal at home. It is a family favorite. And the avocado cream is to die for!
Ingredients
Units Scale
For the refried black beans:
- 1 can black beans, drained and rinsed
- 2 Tablespoons olive oil
- 1/3 cup red onion, diced
- 1/2 red bell pepper, diced
- 2 garlic cloves, minced
- 1 jalepeno, diced
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 cup vegetable broth
- 1/4 cup cilantro, chopped
For Avocado Cream:
- 2 avocados
- 2 limes, juiced
- 1/4 cup almond milk
- 1/4 cup cilantro, chopped
- 1 teaspoon salt
For pizzas:
- 6 corn tortillas
- shredded romaine
- 1/2 cup corn kernels
- grape tomatoes (or tomatoes, diced)
Instructions
- In a medium saucepan, add the olive oil, garlic, onion, jalepeno and bell pepper. Saute for about 5 minutes or until veggies are soft. Add the chili powder, cumin, paprika and salt. Stir to combine. Add the black beans and vegetable broth. Simmer for 15 minutes.
- Meanwhile, make the avocado cream. Mash the avocado in a small bowl and add the almond milk, cilantro and salt. Stir to combine. If too thick, add more almond milk.
- Chop the romaine and tomatoes for the pizza toppings.
- To make the crust, heat a large saute pan over medium high heat. Spray each side of the tortilla with cooking spray and cook until golden brown and crisped, about 4 minutes on each side.
- When the black beans are done, add them to a food processor along with the lime juice and cilantro. Pulse until the it is of consistency is of your liking. If you don’t have a food processor, you can mash with a fork or potato masher!
- To assemble, place one tortilla on a plate. Spread with a layer of the black beans. Top with romaine, corn and tomatoes. Drizzle with avocado cream. Enjoy!
