Mexican Pizza with 15-Minute Refried Beans Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 25 minutes
15-minute refried beans
1 teaspoon olive oil
1 medium yellow onion, chopped
3 15-ounce cans pinto beans, rinsed and drained
2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 teaspoons ground cumin
2 teaspoons ancho chile powder
1½ teaspoons ground coriander
¾ teaspoon smoked paprika
½ cup low-sodium vegetable broth
3 tablespoons canned diced green chiles
2 tablespoons lime juice
Salt and black pepper to taste
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
½ 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
1Preheat the oven to 400°F . Line one or two baking sheets with aluminum foil or silicone baking mats. Set aside.
2To make the refried beans: Heat the olive oil in a large shallow saucepan over medium heat. Add the onion and sauté until just translucent, 3 to 4 minutes. Add the beans, liquid aminos, cumin, chile powder, coriander, paprika, and broth. Cook for about 5 minutes, until heated through and about half of the liquid has been absorbed.
3Add the green chiles and lime juice and remove from the heat. Transfer to a food processor and pulse until the beans are mostly smooth with some chunks. Add salt and pepper.
4To make the pizzas: Spread out the tortillas on the baking sheets. Spread refried beans generously over each one. Drizzle the cheese sauce over the beans and sprinkle the chopped tomatoes and olives (if using) over each pizza. Bake for 10 minutes, or until the tortillas are crispy.
5Top the pizzas with your additional toppings and serve immediately. Leftover beans can be kept in an airtight container in the fridge for 5 to 6 days or frozen for up to 2 months. When reheating, you may need to add a few tablespoons of broth or water to thin them out again.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.