higher but – pizza and nachos. Pub nachos with masses and plenty of toppings and no less than a boatload of cheese. That’s me – every unmarried day. I child you now not, I ate pizza for lunch as a minimum three days per week in high faculty. if you’ve ever had epic junk meals cravings that made you marvel what the lovechild of a pizza and nachos could taste like – it’s this. this is what it tastes like.

pay attention, y’all, I recognise this is simply a flowery quite version of a tostada without the lettuce, however since I consume it with my fingers, I favor to think of it because the infant of nachos and pizza. some thing you call it, it’s scrumptious;)


Mexican pizza :

  • 2 teaspoons paprika
  • 2 teaspoon ground cumin
  • 8 large (7-inch) corn tortillas (more if you're using smaller tortillas)
  • 2 14.5-ounce cans organic refried black beans (I use the Trader Joe's kind that has jalapeƱos in it)
  • 1 red bell pepper, finely chopped
  • ½ bunch green onions, sliced
  • 3 medium tomatoes, chopped
  • ¾ cup shredded light monterey jack cheese
  • ¼ teaspoon cayenne pepper
  • 1 14.5-ounce can whole black olives, sliced
  • 1 small red onion, diced
  • Avocado cream, to taste (recipe below)
  • Optional: salsa for serving.

Avocado cream (recipe slightly adapted from Shared Appetite) :

  • 2 tablespoons freshly squeezed lemon juice
  • 1 large clove garlic
  • 1 ripe avocado
  • ½ cup greek yogurt
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper, or to taste.
  • 3 tablespoons extra virgin olive oil

Mexican pizza :

  1. Preheat the oven to 400° F with a pizza stone (or a massive baking sheet) internal.
  2. operating in batches, lay as many tortillas out as viable at the pizza stone with out overlapping and bake for 10 mins, or until simply crispy. Repeat until all tortillas are crispy.
  3. in the meantime, heat the black beans, paprika, cumin, and cayenne over medium heat till easy and pliable (it doesn't need to be heated all the way through, just enough to make it smooth to unfold).
  4. Divide the black beans among the crispy tortillas (about ⅓ cup consistent with tortilla), and use a rubber spatula to unfold the beans out flippantly to the rims.
  5. lightly the olives, crimson onion, tomatoes, and bell pepper a few of the tortillas.
  6. Sprinkle 1.five tablespoons of shredded cheese over the pinnacle of every pizza.
  7. Bake the pizzas for about 10 mins, or till the cheese is melted and bubbly and the toppings are cooked via. My pizza stone holds most effective 4 pizzas at a time, so work in batches if needed.
  8. before serving, dollop or swirl avocado cream over the pizzas, to taste, and sprinkle sliced inexperienced onions on top. (To swirl it, I put the cream in a Ziploc bag and cut off the tip!).
  9. elective: serve with a facet of salsa.

Avocado cream :

  1. Toss all of the ingredients inside the meals processor and blend till smooth. (Yup, it really is all!). you will probable have leftover cream that you could dip chips in too!

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