Ingredients
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For the pizza base
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2 large whole wheat or corn tortillas (12-inch, gluten-free if needed) corn tortillas2 large whole wheat or corn tortillas (12-inch, gluten-free if needed)
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For the refried black beans
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1 can (15 oz) black beans, drained and rinsed black beans1 can (15 oz) black beans, drained and rinsed
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1/2 small red onion, finely chopped red onion1/2 small red onion, finely chopped
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1 tsp ground cumin ground cumin1 tsp ground cumin
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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Salt and pepper to taste pepperSalt and pepper to taste
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1 tsp olive oil or water (for sautéing) olive oil1 tsp olive oil or water (for sautéing)
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2 tbsp lime juice lime juice2 tbsp lime juice
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For the roasted veggie topping
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1 small red bell pepper, sliced red bell pepper1 small red bell pepper, sliced
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1 small zucchini, sliced zucchini1 small zucchini, sliced
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1/2 cup corn kernels (fresh or frozen) corn kernels1/2 cup corn kernels (fresh or frozen)
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1/2 tsp chili powder chili powder1/2 tsp chili powder
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1/4 tsp salt salt1/4 tsp salt
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For the mango pico de gallo
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1 ripe mango, diced mango1 ripe mango, diced
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1 small tomato, diced tomato1 small tomato, diced
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1/4 small red onion, finely chopped red onion1/4 small red onion, finely chopped
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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1 small jalapeño, minced (optional, for spice) jalapeño1 small jalapeño, minced (optional, for spice)
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2 tbsp lime juice lime juice2 tbsp lime juice
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Pinch of salt saltPinch of salt
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For garnish
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1 avocado, sliced avocado1 avocado, sliced
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Extra cilantro leaves cilantroExtra cilantro leaves
Directions
For best results, serve the pizza immediately after topping with fresh ingredients. The crispy tortilla base provides a satisfying crunch, while the mango pico de gallo adds a sweet and tangy brightness. Perfect as a main course or party appetizer. For a gluten-free version, use large corn tortillas. For extra protein, sprinkle with cooked lentils or vegan cheese before the final bake.
Steps
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1
Done
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Preheat oven to 400°F (200°C). |
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2
Done
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Prepare the roasted vegetables: Toss bell pepper, zucchini, and corn with chili powder and salt. Spread on a baking sheet. Roast for 15 minutes or until tender and slightly charred. |
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3
Done
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While veggies roast, make the refried black beans: In a skillet over medium heat, sauté garlic and onion in olive oil or water until soft. Add black beans, cumin, smoked paprika, salt, and pepper. Cook for 3-4 minutes, then mash beans with a fork or potato masher. Stir in lime juice and cook 1-2 minutes more. Remove from heat. |
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4
Done
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Make the mango pico de gallo: In a bowl, mix together mango, tomato, red onion, cilantro, jalapeño, lime juice, and salt. Set aside. |
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5
Done
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Lay tortillas on a large baking sheet. Bake for 3-4 minutes per side until crisp but not too browned. |
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6
Done
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Spread a generous layer of refried black beans on each tortilla. Top with roasted veggies. |
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7
Done
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Return to oven and bake for 5 more minutes to heat through. |
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8
Done
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Remove from oven. Top with avocado slices, spoonfuls of mango pico de gallo, and extra cilantro. |
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9
Done
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Slice and serve immediately. |
