Name: Baked Black Bean & Cheddar "Mexican Pizza" with Pico de Gallo
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; ¾ (227 g) block cheddar cheese; 355 ml chicken or vegetable broth; 1 small bunch cilantro; 3 limes; ¾ cup plain Greek yogurt; 1 ½ medium red onions; 12 small flour tortillas; 6 tomatoes; 4 ½ tbsp tomato paste; chili powder; cumin, ground; extra virgin olive oil; garlic powder; onion powder; salt

Baked Black Bean & Cheddar "Mexican Pizza" with Pico de Gallo Baked Black Bean & Cheddar "Mexican Pizza" with Pico de Gallo — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

¾ (227 g) block cheddar cheese

355 ml chicken or vegetable broth

1 small bunch cilantro

3 limes

¾ cup plain Greek yogurt

1 ½ medium red onions

12 small flour tortillas

6 tomatoes

4 ½ tbsp tomato paste

chili powder

cumin, ground

extra virgin olive oil

garlic powder

onion powder

salt

Instructions

Preheat oven to 220°C (425°F) and coat two baking sheet pans with a thin layer of oil.

Meanwhile, preheat a medium saucepan over medium-high heat.

Add broth, tomato paste, and spices to the pan. Bring to a simmer, whisking frequently, and cook until slightly thickened, 3-4 minutes. Remove sauce from the heat and set aside.

Meanwhile, drain and rinse the beans in a colander.

Place beans and spices in a large bowl. Crush with a fork or potato masher until almost smooth, with some texture remaining; set aside.

Coarsely grate cheddar.

Divide half the tortillas between baking sheets and spread with bean filling; place remaining tortillas on top, pressing gently to adhere. (Reserve bowl for later use.)

Spoon sauce over the tortillas and top with cheese. Place in the oven and bake until the cheese is melted and bubbly, about 10 minutes.

Meanwhile, wash and dry the fresh produce.

Juice limes into the reserved bowl and add salt.

Small dice tomatoes. Peel and small dice onions; add both to the bowl with the lime.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the pico de gallo.

Remove pizzas from the oven and cut into quarters.

Divide pizzas between plates; top with pico de gallo and yogurt. Enjoy!

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