First, we got an award from Daily Dose. Thank you!! Thank you!!
I am not sure how to post the 'award' on our blog, so you can read about it here.
Em, good to see your posts. Here is my contribution. I made this the other day and I really liked it. I need to make it more often!
So many variations are possible with this dish. The base for the 'pizza' is a black bean paste. I added carrots for more nutrition value. I also sauteed the paste, which may be optional. The toppings can also vary based on your taste and interest - I used red and yellow peppers and some chard too. Vegan cheese is a wonderful option on top.
Tortillas, 4-5 (wheat, corn, flour - your choice)
Black beans, 1 can
Garlic, 2 cloves
Carrots, 2 peeled
Chipotle, 1 T
Vegan Cream Cheese, 2 T
Peppers, 2-3 chopped
Salsa, 1 cup
Chard, 3 leaves chopped
Oil, 1 T divided
Salt, to taste
Paprika, to taste
Preheat oven to 350 degrees.
In a pan, heat part of the oil. Add the peppers and saute till they are lightly browned. When they are almost done, add Chard (or Kale or Spinach) and saute till very slightly wilted. Add salt and paprika to taste (Remember, the salsa that you add to the 'pizza' will also have salt and spices). Set aside.
While the peppers are cooking, puree a can of black beans, vegan cream cheese, carrots, garlic, cilantro, and chipotle. Heat remaining oil in a pan (I use the same pan - one less dish to wash!). Add the pureed mixture and cook for 4-5 minutes till cooked.
Assemble your pizza with the black bean puree spread over a warm tortilla (heated in the microwave for 5- 10 seconds). Add the vegetable topping and 1 - 2 T of salsa per tortilla.
Heat in the oven for 11-13 minutes.
I had to fold mine and eat it as a wrap, but I think it will taste great on pizza dough too!!