Thursday, November 22, 2012

Super-Easy Vegetarian Mexican Pizza

Four days of non-stop cooking and Thanksgiving celebrations this week felt like one long, raucous meal with friends and family, a revolving potluck that bounced from house to house. We made our favorite dishes and started some new traditions. And at the end of it, we are exhausted

But then tonight dinnertime rolled around as usual. As expected, we were so hungry again and actually have very few leftovers -- just a few pieces of asparagus, some pecan pie, and the slight, sad end of Sweet Potato Piccata.  This fast-food inspired meal is the perfect thing when assembling -- there's no way something this easy can be called cooking!

Super-Easy Vegetarian Mexican Pizza

2 10-inch whole wheat tortillas
1 tablespoon canola oil (like Whole Foods 365 brand)

1 can refried pinto beans (like Whole Foods 365 brand)
1 cup shredded smoked mozzarella
2 large Haas avocados
1/2 lime
Kosher salt and cracked black pepper (to taste)

1/2 cup finely shredded cabbage
1/2 cup chopped tomato
1 tablespoon chopped chives
1/4 cup sliced picked jalapeƱos
Hot sauce of your choice


Preheat the oven to 350 degrees. Brush both sides of each tortilla with the canola oil. Place on a large baking sheet so they don't overlap. Cook in the oven for 15 to 20 minutes or until crispy. Remove from the oven and allow to cool enough to handle. 

Spread about 1/2 cup of the refried pinto beans on each of the crispy tortillas; you will use more than half the can. Reserve the remainder for another use. Now, sprinkle the cheese on one of the bean-covered tortillas. Return them to the oven for another 10 minutes or until the cheese has melted and the beans are warmed through. 

Make a simple guacamole by combining the flesh of the avocado and the lime juice in a medium bowl and mashing it with a fork until there are no large chunks left. Add salt and pepper to taste. Set aside until ready to use.

Stack the bean-covered tortilla onto the bean-and-cheese-covered tortilla. Top that with all of the simple guacamole, cabbage, tomato, chives, pickled jalapeƱo, and hot sauce. Chop it into quarters and serve.

9 comments:

Faith said...

Looks delicious! Can't wait to try!

tender b. said...

I certainly need something like this after the last few days.

Cathleen said...

Did you intend to include tofu in the recipe? Cathleen

The Chubby Vegetarian said...

hi, C! no, just alluding to the old way in the musings section. sometimes our train of thought is off the rails!

TCV

Anonymous said...

This is delicious, satisfying and wonderfully simple. In fact I have another (half-size) one in the oven right now for lunch!!! I think we could eat this everyday and be so content. Yum, yum, yummy, yum. Thanks!

Cathleen said...

But, I liked the tofu idea: what do you think you might add to the avocado mix to make it stellar; more lime juice or something else to add to the tofu mash or lots of something else?? And if you were doing it this way with tofu how much tofu etc. Cathleen

Lisa said...

Look delicious! I'm gluten free so going to try with corn tortillas! Yumbo!

Bridget Hedger said...

This looks so delicious, I am so glad I found your blog!!

Stacey Beck said...

Seriously though, this looks amazing! I had some of the best pizza in Calgary and I'm trying out a bunch of recipes until I can make one equally as good. This just might be it!