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A delicious, nutritious, and filling plant-based Mexican Pizza topped with a homemade spicy bean mix and Applewood™ Vegan Cheese. Served with fresh guacamole and a cashew sour cream.
Duration55 mins
Cook Time5 mins
Prep Time50 mins
Servings2

Ingredients

Spicy Bean Mixture
  • Olive oil
  • 2 stalks celery
  • 1 onion
  • 1 red pepper
  • Heaped tsp. cumin seeds
  • Heaped tsp. dried chilli flakes
  • ½ tsp. smoked paprika
  • 1 tin chopped tomatoes
  • 2 x tins of beans your choice
Cashew Sour Cream
  • 150 g cashews
  • 150 g water
  • 2 limes (juice)
  • 2 tsp nutritional yeast
  • ½ tsp salt
Other Ingredients
  • Flour Tortillas
  • Guacamole
  • Grated Applewood™ Vegan Cheese

Instructions

Spicy Bean Mixture:

  • In a pan soften the celery and onion with a tbsp. of vegetable oil for 5 minutes.
  • Add the cumin, chilli flakes and garlic and continue cooking for 1-2 minutes.
  • Add red pepper and cook for an additional 5 minutes.
  • Add paprika and cook for 1-2 minutes.
  • Add in your choice of beans and the tinned tomato.
  • Leave to cook for 30-40 minutes until reduced and thickened. 

To make the Pizzas:

  • crisp up the flour tortillas in a frying pan with enough sunflower oil to cover the base.
  • Spread an even layer of the bean mixture and then top with grated Applewood. Bake for 4-5 minutes until cheese has melted and then serve with guacamole and vegan sour cream. 

Cashew Sour Cream: 

  • Blitz all together in a blender until smooth and then chill.