Sunday, April 1, 2012

Vegan Mexican Pizza

I love Mexican food! The salsa, guacamole, cheese, black beans, tortilla chips are so amazing! Tex-mex style food seems unhealthy but can actually be made quite healthy because you can use lots of vegetables like tomatoes and substitute meat with beans. This mexican pizza is easy to make, tasty, filling, and quite healthy.  What makes this pizza mexican is the pico de gallo (instead of pizza sauce) and the black beans. This recipe actually makes 3 pizzas, but you can just make one and then re-use the pico and beans on other pizzas.

  • Large tortillas (I love Ezekiel 4:9 Tortillas, they have sprouted grains and are available in the freezer section of your health food store - I actually even found them in my regular grocery store!)
  • Mozzarella-style cheese, amount is up to you - I like mine cheesy! (I used vegan Daiya cheese)
  • 3 medium-sized tomatoes
  • 1 red onion
  • 1 small jalepeno
  • 1/2 cup chopped cilantro (approximately half of a bunch chopped up)
  • Salt and pepper to taste
  • 1 can of black beans
Preheat your oven or toaster oven to 400 F. To make the pico de gallo, core the tomatoes and chop into small pieces. Also remove the seeds and finely chop the jalepeno. Chop up the onion and cilantro, the easiest way to chop cilantro is use a food processor. Add the vegetables into a bowl and mix, adding salt and pepper and other spices (like garlic powder or crushed red pepper) to taste. Then, take a tortilla and add about a third of the pico and a third of the can of beans. Then sprinkle desired amount of cheese on top. Bake at 400 F for about 7-10 minutes or until the cheese is melted, making sure that your tortilla isn't burning. I just put it right on the rack in my toaster oven but you can use a cookie sheet if desired. Cut into quarters and enjoy!

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