4 cups of black beans, drained and rinsed, or 2 cans (could use a combo of red and black)
½ cup of salsa; plus 1-2 tbsp per tortilla for assembly
3 tbsp chili powder (more or less to your taste, start with 2 if you have little kiddos)
corn tortillas
Toppings: green peppers, scallions, spinach/other green, jalapeno or Monterrey jack cheese, tomatoes (after and/or before baking), nutritional yeast (vegan), avocados (after baking), siracha (or course!)Mexican Pizzas with Peppers
Instructions
Preheat oven to 375
Mash beans in a bowl
Add salsa and chili powder to beans, and mix
Place bean mixture onto tortillas (we used between ⅓ and ½ cup of mixture per tortilla; made 9 for us)
Top each tortilla with 1-2 tbsp salsa
Continue with toppings of choice, ending with cheese if using. I omit cheese for myself, however my family hasn't given up cheese yet. I like my nutritional yeast uncooked, so I sprinkle on top after pizzas are heated in oven. Could also warm tortillas with beans, salsa, and cheese, adding remaining ingredients raw afterwards.
Bake for 10-15 minutes, until tortillas slightly brown, and cheese melts if using.
Sprinkle with nutritional yeast if desired, and top with fresh tomatoes, avocado, and siracha.
Notes
Packed with potassium: 473 mg, Vitamin A: 67%, Vitamin C 33%, Iron 16%. Nutritional info calculated with tortilla, beans, salsa, spinach, and peppers. Cheese and additional ingredients are omitted.
Nutrition Information
Serving size: 1 pizza Calories: 182 Fat: 1.2 g Carbohydrates: 34 g Fiber: 9 g Protein: 11.2 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/mexican-pizza-gluten-free-and-vegan/