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.
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Duration55mins
Cook Time5mins
Prep Time50mins
Servings2
Ingredients
Spicy Bean Mixture
Olive oil
2stalks celery
1onion
1red pepper
Heaped tsp. cumin seeds
Heaped tsp. dried chilli flakes
½tsp.smoked paprika
1tin chopped tomatoes
2x tins of beansyour choice
Cashew Sour Cream
150gcashews
150gwater
2limes (juice)
2tspnutritional yeast
½tspsalt
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.