Not Very Mexican Pizza (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I was craving Mexican food, so decided to make some for lunch, but didn't want to make anything too spicy, since I was cooking for 4 young children. Living in Israel, it's very hard to find any Mexican ingredients or pre-prepared Mexican foods, so I made do. The end result was very yummy and loved by all! When we made more for 2nd helpings, my 6 year old helped me make it. NB: This can be topped with a simple guacomole (mashed avocado with a bit of garlic and onion) for extra flavour and nutrition. Ingredients:
4 large flour tortillas |
1 -2 cup mozzarella cheese, shredded |
1 (15 ounce) can baked beans |
1/4 onion, minced or grated |
1 tomato, diced |
garlic powder |
1 (15 ounce) can corn kernels |
1 (4 ounce) can sliced ripe olives |
15 ounces sliced mushrooms |
Directions:
1. Place one tortilla on pizza tray. Sprinkle with cheese. Cover with a 2nd tortilla. Repeat with remaining tortillas.
2. Put crusts in oven to pre-bake at 375F/180C for 5 minutes.
3. While that's pre-baking, mix together mushrooms, olives, and corn in a strainer and let sit to remove liquid.
4. While they drain, mash the beans (to disguise them from picky kids). Add garlic powder to taste, diced tomato, and minced onions.
5. When crust is ready, top with bean mixture, then vegetable mix. Top with more cheese.
6. Bake another few minutes until cheese is melted.
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