Vegan Mexican Pizza

Take an ordinary flour tortilla. Fry if you want to be unhealthy. Otherwise don’t.

Take a can of red kidney beans or black beans - plain ones. Mush them. Add plain chipotle powder while heating. Add plain tomato puree if you’d like. 

Spread beans on tortilla. 

Top with shredded lettuce & a tomato salsa consisting of lemon juice, salt and black pepper topped with cilantro and green chilies and even mangoes if you got ‘em.

Add Follow Your Heart vegan cheese to the top. 

Bake that sucka if you’ve not fried the tortilla until cheese melts. Keep an eye out for burning. 325 degrees in the oven should be more than enough. You can even nuke the sucker in oven mode.

This recipe courtesy of Yummy Vegan. Photo courtesy healthycrush.com.

Love you all. Follow Yummy Vegan on Twitter.

Vegan Mexican Pizza

1 store-bought organic whole-wheat dough

1 can black beans – drained and rinsed

1/2 c. fresh salsa

1 tsp. cumin

1 tsp. paprika

1 tsp. oregano

2 c. sliced peppers (red, green, yellow, orange)

1/2 c. sliced yellow summer squash (or zucchini)

1 medium tomato – sliced 1/4″ rounds

1/2 c. fresh or frozen corn

2 tbsp. nutritional yeast

Preheat your oven to 400 degrees.

On a flowered surface, spread your dough out to the thickness you like. I prefer a thin crust pizza so I rolled the dough out to roughly 1/4″ in thickness.

In a blender or food processor combine beans, salsa, and spices. Spread this mixture onto your pizza dough. This is your “sauce” of your pizza. Next, arrange the peppers, squash, tomatoes, and corn on your pizza as you like.

Bake for 30 to 40 minutes, depending on the thickness of your pizza – be sure to check it regularly.

After it is fully cooked, sprinkle the nutritional yeast on the top of the pizza and let it cool for about 5 minutes.

Cut into squares and enjoy!

(recipe adapted and images via soulsearchingvegan.com)