Yergins Easy Vegetarian Mexican Pizza Food

MEXICAN PIZZA RECIPE

Steps:

• First, prepare the dough using my Homemade Gluten-Free Pizza Crust Recipe (click for the recipe) or use a store-bought pizza crust. Check the recipe notes below for the tortilla version.
• Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a large baking sheet with greased parchment paper.
• Transfer the Refried Beans to a bowl and add a splash of water to make the mixture spreadable. Add all spices (cumin, paprika, garlic powder, cayenne pepper).
• Chop/dice/slice the onion, pepper, and jalapeño.
• Transfer the pizza crust onto the lined baking sheet and add a thick layer of refried beans.
• Put the veggies, jalapeño, and corn on top.
• Finally, add a generous layer of vegan cheese (I added my Vegan Cheese Sauce).
• Sprinkle with salt and bake the pizza in the oven until crispy, about 20 minutes. Enjoy!

VEGETARIAN MEXICAN PIZZA

Steps:

• Preheat oven to 400°F.
• Heat 1/2 can of refried beans in a small sauce pot over medium/low heat, until soft and stirrable. Add the salsa and reduce heat to low, stirring occasionally to keep the black beans from drying out.
• Place the pizza round on a baking pan. Spread the black bean sauce over the crust, leaving a finger-hold's width along the edges (an offset spatula or sandwich spreader works really well here).
• Sprinkle the vegetables over the sauce evenly, followed by the cheese.
• Bake for 8-10 minutes (or according to the instructions of your pizza crust - the toppings will be okay, whatever the length).
• Top with the cilantro, and serve immediately.

MEXICAN VEGETABLE PIZZA

Steps:

• In a nonstick skillet coated with cooking spray, combine the onion, chili powder, cumin, cinnamon and water. Cover and cook for 3-4 minutes. Remove from the heat; stir in beans and chilies. , Transfer half of the bean mixture to a food processor; cover and process until almost smooth. Spread pureed bean mixture over the crust. Spread with salsa. Top with half of the cheese and remaining bean mixture. Sprinkle with tomato, corn, green pepper, olives and remaining cheese. Bake at 450° for 10-12 minutes or until crust is golden brown. Serve with sour cream.

YERGIN'S EASY VEGETARIAN MEXICAN PIZZA

Steps:

• Heat a medium sized frying pan on low until warm. Spray with cooking spray until coated nicely.
• Place tortilla in pan, and sprinkle with cheese until covered. Add more or less depending on how much you like cheese.
• Once cheese becomes soft, sprinkle with chopped cilantro (Again, add to how much you'd like, I like a lot).
• Once cheese is melted nicely and tortilla has become crispy (should take about 3 to 4 minutes) remove from heat.
• Cover the top with about 2 to 3 tables spoons of picante sauce, or enough to cover evenly. Serve and enjoy!

VEGETARIAN MEXICAN PIZZA

Steps:

• Preheat the oven to 200C / 390F and prepare two baking trays lined with a silicone mat or baking paper.
• Heat oil in a small saucepan on medium heat, then add black beans and cook, stirring regularly, for a few minutes until soft. Pour the beans into a bowl and mash them up with a fork.
• Put pizza bases on the prepared trays and spread tomato paste over your pizza bases. Next, scatter toppings over the base in this order - onion, capsicum / bell pepper, black beans, corn and cheese.
• Place the trays in the oven and cook for 15 minutes, or until cheese is melted and golden.

YERGIN'S VEGETARIAN ENCHILADAS

Steps:

• Preheat over to 450 degrees.
• Coat a large frying pan with cooking spray and heat on medium.
• Add both packages of frozen.
• vegetarian "ground meat" and cook until thawed. Add jalapenos and cilantro and cover about 3 to 4 minutes, or until veggies have softened.
• Remove from heat.
• Now we're ready to start making the enchiladas. This is the boring part. Cover a corn flour tortilla with about 2 to 3 tablespoons of the refriend beans. You're going to want to spread it in a line down the center.
• Add about 4 tablespoons of the "ground meat" mixture on top of the beans. make sure everything is spread evenly.
• Sprinkle cheese on top of everything. (Add more or less depending on taste).
• Now we have to roll the enchilada. We're going to be doing this burrito style. Fold in the two ends with the stuffing showing inward about two inches, then roll into form. You should have something now that looks like a burrito or wrap.
• Place into a large greased cooking pant, and stack them side by side until pan is full.
• Once you have rolled all of your enchiladas, cover everything in the pan with both cans of enchilada sauce and the remaining amount of cheese. Cover in tinfoil.
• Place into oven and let bake for 20 minutes.
• After 20 minutes, remove tinfoil and allow to bake for another 10 minutes.
• Remove from the over and serve.
• Tastes wonderful with sour cream and guacamole, or even some chunky salsa. Can be made with ground beef, turkey and venison as well.