MEXICAN PIZZA WITH 15-MINUTE REFRIED BEANS
SERVES 4 PIZZAS WITH EXTRA BEANS
15-MINUTE REFRIED BEANS
1 tsp. olive oil
1 medium yellow onion, chopped
3 (15oz / 425g) cans pinto beans, rinsed and drained
2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy- free)
2 tsp. ground cumin
2 tsp. ancho chile powder
1 1/2 tsp. ground coriander
3/4 tsp. smoked paprika
1/2 cup low-sodium vegetable broth
3 tbsp. canned diced green chiles
2 tbsp. lime juice
Salt and black pepper to taste
SERVES 4 PIZZAS WITH EXTRA BEANS
PIZZAS
4 flour tortillas (rice flour or corn tortillas to make them gluten-free; if using corn tortillas, use 2 per person)
Pepperjack Cheese Sauce
1 cup chopped fresh tomatoes
1/2 cup sliced pitted black olives, optional
Optional toppings: sliced avocado, chopped or shredded greens of your choice, chopped green onions, Pickled Red Cabbage & Onion Relish
NUTRITIONAL VALUES
Calories: 1218kcal
Fat: 8g (1.3g S.Fat)
Carbs: 217.2g
Protein: 71g
Sugar: 9.7g
Sodium: 255mg
METHOD
Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet or two with aluminium foil or silicone baking mats. Place aside.
To make the refried beans: In a large shallow saucepan over medium heat, heat the olive oil. Sauté the onion for 3 to 4 minutes, or until it is just translucent. Combine the beans, liquid aminos, cumin, chile powder, coriander, paprika, and broth in a mixing bowl. Cook for 5 minutes, or until thoroughly heated and about half of the liquid has been absorbed.
Remove from the heat after adding the green chiles and lime juice. Transfer the beans to a food processor and pulse until mostly smooth with some chunks. Season with salt and pepper.
To make the pizzas: Place the tortillas on the baking sheets in a single layer. Spread a generous amount of refried beans on top of each one. Drizzle the cheese sauce over the beans and top each pizza with the chopped tomatoes and olives (if using). Bake for 10 minutes, or until the tortillas have crisped up.
Serve the pizzas with your additional toppings right away. Leftover beans can be refrigerated in an airtight container for 5 to 6 days or frozen for up to 2 months. When reheating, a few tablespoons of broth or water may be required to thin them out again.
To make the refried beans: In a large shallow saucepan over medium heat, heat the olive oil. Sauté the onion for 3 to 4 minutes, or until it is just translucent. Combine the beans, liquid aminos, cumin, chile powder, coriander, paprika, and broth in a mixing bowl. Cook for 5 minutes, or until thoroughly heated and about half of the liquid has been absorbed.
Remove from the heat after adding the green chiles and lime juice. Transfer the beans to a food processor and pulse until mostly smooth with some chunks. Season with salt and pepper.
To make the pizzas: Place the tortillas on the baking sheets in a single layer. Spread a generous amount of refried beans on top of each one. Drizzle the cheese sauce over the beans and top each pizza with the chopped tomatoes and olives (if using). Bake for 10 minutes, or until the tortillas have crisped up.
Serve the pizzas with your additional toppings right away. Leftover beans can be refrigerated in an airtight container for 5 to 6 days or frozen for up to 2 months. When reheating, a few tablespoons of broth or water may be required to thin them out again.
