I can see Jason cringing that the words Mexican and Pizza are associated with this dish. I have to explain. When I was a teenager, I loved Taco Bell. This was back in my muggle days when I ate anything. I shutter now to think about what I ate, but the Mexican Pizza at Taco Bell was one of those dishes. It was crispy, creamy, and tasted vaguely of chemicals. I ate it anyway.
Now I have been vegan for years, and I enjoy a much healthier lifestyle. MUCH. But I enjoy some of those old combinations. I found that I can make an epic version of this old favorite with just a few ingredients. This is best eaten right away, as that is when the tortilla is the most crisp.
If you have a few ingredients and a few moments, enjoy.
Madelyn’s ‘Mexican Pizza’
Makes 1 serving
1 tortilla (I love the ‘spicy’ whole wheat from TJ)
¼ cup of vegan cheese (I use Daiya cheddar)
¼ cup cooked, rinsed and drained black beans
1-2 tablespoons cooked green chilies
About 2-3 tablespoons of homemade or store bought Pico de Gallo
½ teaspoon hot sauce
Heat a heavy skillet over medium heat. Place your tortilla in and sprinkle with the vegan cheese and beans. Sprinkle on the cooked green chilies, then cover and cook about 10 minutes, until crispy. Remove from heat and add the homemade Pico de Gallo and hot sauce. Eat and enjoy.
A heavy skillet, at least the size of your tortilla