More Mexican: Mexican Pizza with Black Bean Sauce and Mexican Lasagna

I like to make these pizzas with mashed black beans as the base. You can use refried beans instead, since it is already mashed, but I like to use black beans because it gives more depth to the flavor. The pizzas are inspired by my favorite pizza at Brixx.

Mexican Pizza
serves 1, or 2-4 as appetizer

Corn or flour tortillas
A little oil or cooking spray
1/4- 1/2 cup black beans, mashed in sauce (for each tortilla)
1/2 tablespoon cumin, mexican spices
Cooked chicken, finely chopped
1 jalepeno
1/2 cup shredded cheese (for each tortilla)
Cherry tomatoes, sliced
Sour cream, thinned with lime juice

Crisp up tortillas in a pan by spraying pan or oiling pan, and flipping each side once crisp. Mix mexican spices and cumin into mashed black beans and spread onto tortillas as the sauce. Sprinkle cheese on top of black bean sauce and top with chicken, slices of jalepeno, and tomato. Put under broiler or onto grill until cheese is melted. Tube sour cream in a zig-zag pattern across top of pizza and serve.

*You can also use salsa as sauce to make a more traditional pizza, I just prefer black bean sauce.

Picture of Mexican Pizza at Brixx

 

Mexican Lasagna

Serves 4

 

Large flour tortilla, at least 2, preferably 3

1 can of enchilada sauce

2 cups of cheese

1 can of refried beans

2 cups of cooked ground beef (mince)

optional: sliced cherry tomatoes, sliced black olives, sliced spring onions

 

Heat oven to 350 F or 175 C. Coat tortilla in enchilada sauce. Top with thin layer of refried beans, then thin layer of mince. Drizzle thin layer of cheese, then apply next tortilla and repeat the process. On the top layer of tortilla, pour remaining enchilada sauce over entire lasagna so it drizzles over the sides. Top with remaining cheese and optional topping of your choice. Cook in oven for 20-25 minutes until all cheese has melted. Slice into four slices and serve with salad or rice and beans.

 

 Image courtesy of google images