The tortilla is spread with spicy black bean dip and crowned with cabbage that softens slightly when cooked while still retaining a nice crunch. A sprinkle of fresh cilantro adds color and a bright citrusy flavor.
This week's
Craving Ellie in My Belly recipe was chosen by Joanne at
Apple Crumbles. When I heard this week's Mexican pizza recipe included black bean dip on a tortilla, I didn't really think it sounded like a pizza. I mean.. pizza has cheese and this recipe did not. It was also served on a tortilla, not doughy,
delicious bread. Regardless, it tasted great and reminded me of an open face quesadilla or tostada or something of that sort.
At first, I'll admit, I completely forgot to add all the additional ingredients to the food processor. I added the black beans and sauteed mixture, but completely left out the lime juice, cumin, cilantro, s&p, and water. No wonder it was a pain to process until
smooth. I managed to settle with the thought,
'hey, I like texture, texture makes it look rustic and authentic, ya, no problem, it'll make it stand out.' Once I realized I forgot to "add the remaining ingredients and process until smooth," I decided to add half of the remaining ingredients since I used half of the bean dip on the already baking "pizza".
After correcting my dip mixture to include the correct ingredients, I spread it on a large sun-dried tomato & basil tortilla and added the toppings.
The recipe called for cabbage, but I thought that was weird and knew I would have an abundance left over if I bought it, so I stuck with romaine.
Let me tell you, the
adjusted recipe tasted great. I really think the lime
and cilantro (yes I actually like cilantro Sara) brightened the dip and made the overall "pizza" taste great.
My husband tried a bite and his only recommendation was to cut down the cilantro.
He is not a cilantro fan, especially when it's raw and sprinkled all over the top of a dish. He did like it though and we both agreed it would make a good appetizer at a party.
Next time I host a fiesta, I'll probably cut a large tortilla into squares (maybe 3" x 3"), spread a teaspoon of the dip in the middle, and top with the remaining ingredients. I really like the crunch factor on the edges.
Thanks Joanne for such a great pick!
To see what other CEiMB-er's thought, check out the blogroll on this
site.
Black Bean Mexican-Style Pizza (pg. 174)
Ellie Krieger, "The Food You Crave: Luscious Recipes for a Healthy Life"
Ingredients:
Four 6-inch-diameter corn or whole-wheat tortillas (I used two large sun-dried tomato & basil tortillas)
1/2 cup Black Bean Dip (recipe follows)
1 medium ripe tomato, seeded and diced
1 cup shredded green cabbage (I used romaine)
1/4 cup chopped fresh cilantro
Directions:
1.) Preheat the oven to 400 degrees (F).
2.) Place the tortillas on a baking sheet and spread 2 tablespoons of the black bean dip on top of each.
3.) Top with the tomato and cabbage and baked until the tortillas are crisp and the cabbage is lightly browned, about 10 minutes.
4.) Remove the pizzas from the oven and sprinkle with the cilantro.
5.) Let cool slightly, then cut each one into 4 wedges and serve.
Black Bean Dip (pg. 174)
Ingredients:
2 teaspoons olive oil
1/2 medium onion, diced (about 3/4 cup)
1 clove garlic, minced (about 1 teaspoon)
1 tablespoon seeded and minced jalapeno pepper
One 15.5-ounce can black beans, preferably low-sodium, drained and rinsed
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon water
Salt and freshly ground black pepper to taste
Directions:
1.) Heat the oil in a medium skillet over medium-high heat.
2.) Add the onion and cook, stirring, until softened, about 5 minutes.
3.) Stir in the garlic and jalapeno and cook for 1 minute.
4.) Place the beans in a food processor.
5.) Add the onion mixture
and the remaining ingredients and process until smooth.
Just thought I would remind you all since I seemed to leave that part out!
Enjoy!
