Black Bean Taco Pizza Food

SPICY BLACK BEAN TACOS

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

BLACK BEAN TACOS

Steps:

• Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
• Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

TACO PIZZA

Steps:

• Make the pizza dough: Mix the yeast with 1 1/2 cups warm water and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours.
• Pour the black beans into a saucepan. Add the taco seasoning and heat up the beans over medium-low heat. Use a potato masher to mash the beans to the desired texture. Continue cooking/heating over medium-low heat, stirring occasionally, until the beans are no longer runny (they should be the texture of refried beans). Set aside.
• In a small skillet, heat the canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp--30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.
• Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil.
• Remove half of the pizza dough from the bowl. (Place the remaining half in a large plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin. Spread a layer of refried beans all over the pizza crust. Sprinkle the grated Cheddar and Monterey Jack over the top. Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves.
• Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza.
• Sprinkle with the tortilla strips. Cut into squares and serve immediately with good-quality salsa.

EASY TACO BAKE

Steps:

• Combine black beans, garlic, jalepeno, red onion, cilantro, honey salt and 1 tablespoon of Taco seasoning in a large bowl. Mash some beans with a fork. Spread on the bottow of 9x12 casserole dish
• In a small bowl mix together cream cheese, yogurt, 2 tablespoons of Taco seasoning. Dollop on top of black beans in the casserole dish. Sprinkle frozen corn and fresh salsa over top.
• Cover casserole with 2 cups shredded cheese and sprinkle with red peppers and black olives
• Bake @ 350 uncovered for 30-35 minutes or until cheese is melted and casserole is bubbly round the edges.
• Remove from oven. Add additional toppings, your choice - green onions, chopped lettuce, diced tomatoes, fresh cilantro and avocado. Serve with lime wedges, chips or soft corn or flour tortillas.

BLACK BEAN SOFT TACOS

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

BLACK BEAN TACOS

Steps:

• Heat olive oil in a saucepan over medium-low heat and cook onion in hot oil until tender, about 5 minutes.
• Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion.
• Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
• Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

BLACK BEAN TACO PIZZA

Steps:

• Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. Prepare pizza dough according to package directions. With floured hands, press dough onto prepared pan. Bake at 450° for 7-10 minutes or until lightly browned., Spread taco sauce over crust to within 1 in. of edges. Top with tomatoes, beans, corn, chilies, onions and cheese. , Bake for 10-15 minutes or until cheese is melted and crust is golden brown. Serve with sour cream if desired.