VEGETARIAN MEXICAN PIZZA
Vegetarian Mexican Pizza is a deliciously quick and easy dinner made from simple everyday ingredients. Make your own pizza crust or use store-bought, and load it up with corn, smashed black beans and red bell peppers.
Provided by Cassie Heilbron
Categories Dinner
Time 20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C / 390F and prepare two baking trays lined with a silicone mat or baking paper.
- Heat oil in a small saucepan on medium heat, then add black beans and cook, stirring regularly, for a few minutes until soft. Pour the beans into a bowl and mash them up with a fork.
- Put pizza bases on the prepared trays and spread tomato paste over your pizza bases. Next, scatter toppings over the base in this order - onion, capsicum / bell pepper, black beans, corn and cheese.
- Place the trays in the oven and cook for 15 minutes, or until cheese is melted and golden.
Nutrition Facts : Calories 232 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 8 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 507 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
VEGETARIAN MEXICAN PIZZA
Give a Tex-Mex twist to your dinner with Vegetarian Mexican Pizza. Black bean sauce topped with loads of fresh veggies on a pre-made crust means dinner is less than 30 minutes away.
Provided by Karen Gibson
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Heat 1/2 can of refried beans in a small sauce pot over medium/low heat, until soft and stirrable. Add the salsa and reduce heat to low, stirring occasionally to keep the black beans from drying out.
- Place the pizza round on a baking pan. Spread the black bean sauce over the crust, leaving a finger-hold's width along the edges (an offset spatula or sandwich spreader works really well here).
- Sprinkle the vegetables over the sauce evenly, followed by the cheese.
- Bake for 8-10 minutes (or according to the instructions of your pizza crust - the toppings will be okay, whatever the length).
- Top with the cilantro, and serve immediately.
QUICK & EASY VEGETARIAN MEXICAN PIZZAS
I always thought that Mexican pizzas sounded really cool and fun to make but always got discouraged at the lack of vegetarian options, since I think a lot of the commercial non-meat ground beef substitutes usually have a soapy taste plus tend to be expensive. Feel free to use homemade refried beans, I prefer the convenience of canned and many brands make vegetarian/vegan varieties. I use ID #389616, All Purpose Mexican Seasoning, feel free to use a commercial type or another mix.
Provided by the80srule
Categories Black Beans
Time 25m
Yield 4 pizzas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place 4 eight-inch tortillas onto an ungreased cookie sheet. Spread the refried beans across each tortilla and season with the taco seasoning/Mexican spices. Leave about 1/2" of space around the edges like putting sauce on a regular pizza.
- Bake at 400F for 10 minutes. While they're baking, mix up the cheeses (or measure out 1 cup premade cheddarjack blend) in a small bowl, and the veggies in another.
- When the tortillas are done baking, top each one with 1/4 cup cheese, and equal amounts of the veggie mix and serve immediately.
Nutrition Facts : Calories 220.1, Fat 11.4, SaturatedFat 6.3, Cholesterol 27.4, Sodium 358.2, Carbohydrate 19.4, Fiber 2, Sugar 2.6, Protein 10.2
QUICK AND EASY MEXICAN PIZZA
Fried tortillas topped with salsa and cheese are baked for 8 minutes at 350 degrees. Cheddar, Jack, or pizza mixture all work fine. Cool the oil and save it in a jar in the fridge for the next time.
Provided by Marcia
Categories Appetizers and Snacks
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large skillet over medium-high heat until hot; fry tortillas, one at a time, until golden brown, 2 to 3 minutes per side. Transfer fried tortillas using tongs to a baking sheet.
- Spread salsa onto each fried tortilla; top with Cheddar cheese and Parmesan cheese.
- Bake in the preheated oven until cheese is melted, about 8 minutes.
Nutrition Facts : Calories 614.4 calories, Carbohydrate 64.7 g, Cholesterol 33.3 mg, Fat 30.9 g, Fiber 4.7 g, Protein 19.6 g, SaturatedFat 10.4 g, Sodium 1392.9 mg, Sugar 4.4 g
YERGIN'S EASY VEGETARIAN MEXICAN PIZZA
This is a simple recipe my mother used to make with us for a quick meal. This recipe is great for a light luch or even a late night snack. it's simple enough for even the most novice of cooks. I hope you like it!
Provided by Chef Yergin
Categories Lunch/Snacks
Time 21m
Yield 12 pizzas
Number Of Ingredients 5
Steps:
- Heat a medium sized frying pan on low until warm. Spray with cooking spray until coated nicely.
- Place tortilla in pan, and sprinkle with cheese until covered. Add more or less depending on how much you like cheese.
- Once cheese becomes soft, sprinkle with chopped cilantro (Again, add to how much you'd like, I like a lot).
- Once cheese is melted nicely and tortilla has become crispy (should take about 3 to 4 minutes) remove from heat.
- Cover the top with about 2 to 3 tables spoons of picante sauce, or enough to cover evenly. Serve and enjoy!
Nutrition Facts : Calories 432.4, Fat 14.6, SaturatedFat 5.8, Cholesterol 19.9, Sodium 1064.3, Carbohydrate 60.8, Fiber 3.9, Sugar 3.7, Protein 13.9
MEXICAN VEGETABLE PIZZA
Hold the pepperoni! From North Tonawanda, New York, Barbara Nowakowski shares a change-of-pace pizza that's big on veggie flavor. Topped with black beans, red tomato, golden corn and green pepper, it's as colorful as it is tasty. She suggests spicing up you next party light lunch or dinner with zesty slices.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet coated with cooking spray, combine the onion, chili powder, cumin, cinnamon and water. Cover and cook for 3-4 minutes. Remove from the heat; stir in beans and chilies. , Transfer half of the bean mixture to a food processor; cover and process until almost smooth. Spread pureed bean mixture over the crust. Spread with salsa. Top with half of the cheese and remaining bean mixture. Sprinkle with tomato, corn, green pepper, olives and remaining cheese. Bake at 450° for 10-12 minutes or until crust is golden brown. Serve with sour cream.
Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 692mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
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