Taco Pizza

We had all meatless dinners last week starting with a base of just one big 'ole pot of black beans and I have to say we didn't miss meat one bit. This is one of 4 meals we made and it was fantabulous! It was such a cinch to put together and you can use regular canned beans to make it even faster - the choice is yours! Either way, this meal is just perfect in my eyes and really pretty to eat too.

Taco Pizza       

Serves 4

Taco Pizza

 And.... the final product....

With all the fixin's!!!

ingredients

• 1 lb pizza dough
• 1 can black beans (14 oz or 2 cups)
• 1 tsp taco seasoning or mix equal parts (ground cumin, salt, pepper, garlic powder, Chile powder & ground coriander)
• 4 whole corn tortillas, cut into thin strips
• 1/2 cup canola oil for frying
• 1 cup grated extra sharp cheddar
• 1 cup grated pepper jack cheese
• Toppings: shredded lettuce, chopped tomatoes, diced avocado, cilantro, diced bell peppers, sliced black olives
• 1/4 cup Greek yogurt
• 3 Tbsp hot sauce

• Kosher Salt & Freshly Cracked Black Pepper

directions

1.  Heat a sauce pan over medium-low heat and add the beans with their juices and taco seasoning. Use a masher to smash the beans to a refried bean texture. Heat until no longer runny. Set aside.


2. In a cast iron skillet heat the canola oil over medium heat and fry the tortilla strips in batches until golden brown. Drain on a paper towel lined plate.


3. Preheat oven to 500º. Roll the dough out onto a baking sheet. Spread the beans and then sprinkle on both cheeses. Bake for 10 minutes until crust is golden brown and cheese is melted.

4. Sprinkle on the toppings. Mix Greek yogurt and hot sauce, adding enough hot sauce to make it pourable. Drizzle this mixture over the top of the pizza and then add tortilla strips. Serve with salsa.

Enjoy!

This recipe was adapted from Pioneer Woman.