3 Layer Vegetarian Mexi Pizza Recipes
3 LAYER VEGETARIAN MEXI-PIZZA
3 Layer Mexican Pizza. Filled with black beans, jalapenos, corn, tomatoes, tomatillos, cilantro and 3 cheeses. Each layer brushed with habanero fire sauce and topped with fresh herbs plus a dollop of sour cream.
Provided by daneldon2
Categories Appetizers
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1.5 cups of Canola Oil into a shallow frying pan and heat to 350 degrees. One by one place the corn tortillas into the oil and fry 1-2 min on each side until golden brown and crispy. Remove the from the oil and place on paper towels to drain excess oil. Preheat oven to 425 Degrees Open the can of black beans and drain excess water. Place the black beans and jalapenos into a pan and heat on Medium low heat. Thaw out the frozen corn and add the 8oz to the bean and jalapeno mixture. Continue to heat on Medium Low. Dice up the tomato, the tomatillos, the onion and the cilantro. In a large mixing bowl transfer the bean mixture and add all the tomatoes, tomatillos, the onion, 1 cup of the cheese and all but 2 tbls of the cilantro. Now stir together Taco Sauce and 3 Tbls of Tabasco brand Habanero Sauce. Take a lightly greased baking sheet (You May need 2) and place one Tortilla down and cover with the hot taco sauce leaving about an inch rim around the edge. On top of the sauce spoon out desired amount of bean filling. Then top with another Tortilla and, again cover with taco sauce leaving an 1inch rim. Spoon another scoop of the bean filling on top of the taco sauce and cover yet again with a Tortilla. Finally top with another small scoop of bean mix and sprinkle with a bit of the remaining cheese. (Continue with this for the remaining 3 pizzas) Once all 4 Pizzas have been constructed place into the oven for 5-7 minutes or until cheese begins to melt atop the tortillas. Finally, take from the oven and remove pizzas from the baking sheet and plate. Place a dollop of sour cream on top of each pizza and drizzle with any remaining taco sauce or habanero sauce if desired. Finish by sprinkling the last remaining flakes of diced cilantro and serve!
Nutrition Facts : Calories 1310 calories, Fat 99.1734232980361 g, Carbohydrate 88.2809182596867 g, Cholesterol 37.29 mg, Fiber 17.8434290541063 g, Protein 16.86776282024 g, SaturatedFat 14.5538493540106 g, ServingSize 1 1 Serving (568g), Sodium 770.414988052667 mg, Sugar 70.4374892055803 g, TransFat 8.16698280031979 g
LINDA'S MEXICAN VEGGIE PIZZA
I always make these for pot lucks, or when I need an appetizer for a special occasion... They are a BIG HIT, and I always make them for the holidays to munch on before dinner! You can also omit the taco seasoning mix and salsa and use 1 pkg. Seven Seas Ranch Dip mixed in with the cream cheese instead, to make just a regular Veggie Pizza. It is also very good!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 56m
Yield 48 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
- Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
- Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
- Spread the mixture over the cooled crust.
- Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
- Chill in the refrigerator approximately 1 hours.
- Cut into bite-size squares to serve.
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