To continue on with my Mexican love affair, I decided to create a quick and easy Mexican 'pizza.' I remember the first time I saw my sister make a Mexican pizza, and I laughed in her face. Like, chill out on the Mexican obsession and make a normal pizza like everyone else. I eat my words, which are altogether less tasty than these pizzas.
Let's be real. These are a very basic interpretation of a pizza. They are, for the most part, a baked tortilla of sorts. But calling them pizzas makes them exciting, and associates them with pizzas, which to me gives them a whole different feel. I'm running with it.
2 cups of cooked black beans
2 tablespoons olive oil
1 tablespoon cumin
1 tablespoon paprika
1/2 teaspoon (or to taste) chilli powder
1/2 teaspoon asafoetida powder (you can use garlic and onion powder if you don't react to them)
salt and pepper
1 tablespoon tomato paste
4 white corn tortillas
grated cheese (I haven't included quantities as I like a looooot of cheese)
chilli and lime crema (see fish tacos recipe) or sour cream
salsa (see fish taco recipe)
white and purple cabbage
corn (I like mine raw, it gives a lovely sweetness and crunch)
1. Preheat the oven to 180.
2. In a pan, fry off the spices in olive oil. Be wary that they burn easily, so keep it on a low to medium heat and watch them like a hawk.
3. When the spices and oil have formed a runny paste (surely there is a better word?) and the kitchen smells divine, then add the black beans and tomato paste to the mix and stir to combine.
4. Lightly spray the tortillas with olive oil, and arrange them on a tray. Divide the black bean mix evenly between the tortillas, and spread across them as you would a pizza.
5. Add the cheeeeeese. Come on, don't hold back.
6. Pop the pizzas in the oven for 5-10 minutes, until the cheese is delicious and melty.
7. Complete with desired toppings (handy hint: the chilli lime crema from my fish taco recipe has earned my obsessive love) and consume. Is it a cliche if I end this post with amigo again, amigo?