Mini Pizzas (WFPBNO)
Prep Time
20 minutes Ready in 25 minutes
Prep Notes
Get out a knife and a fork to enjoy these loaded taco-inspired tortilla-crust vegan pizzas. They're as quick and easy as they are crunchy and delicious.
Preheat oven to 400 dF.
Cooking Time
Bake 5 minutes or until lightly browned and crisp.
Yields
4 inch corn tortilla mini pizzas
Ingredients
4 - 6 inch corn tortillas
1 - 15 oz. can no-salt-added pinto beans, rinsed and drained
1/4 cup refrigerated fresh salsa
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper or chili powder
Sea salt and freshly ground black pepper, to taste
1/2 if a medium avocado, seeded and peeled
3 tablespoons unsweetened plant milk, such as slmod, soy cashew, or rice
1 cup shredded romaine lettuce
1 cup chopped tomato
1/2 cup sliced scallions
1 lime, cut into 4 wedges
Directions
- Once oven is hot, place tortillas directly on middle oven rack. Bake 5 minutes or until lightly browned and crisp.
- In a small bowl, mash beans with a fork. Stir in salsa, cumin, and ground chipotle pepper. Season with salt and black pepper. In another small bowl, mash avocado. Whisk in milk until smooth.
- Spread tortillas with bean mixture. Top with lettuce, cabbage, tomato, and scallions, drizzle with avocado mixture. Serve with lime wedges.C
Credit
Carla Christian