Black Bean Mexican Pizza on Cassava Flour Tortillas
A healthy, vegetarian Mexican pizza that’s loaded with fresh ingredients and topped on gluten-free, cassava flour tortillas. A tasty version you’ll love!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
- 1 recipe cassava flour tortillas
- 15.5 oz can organic black beans, drained and rinsed
- 1/4 tsp cumin
- salt and pepper to taste
- 3 tbsp olive oil (divided)
- 2 shallots finely diced
- 1 zucchini finely sliced
- 1 cup grape tomatoes quartered
- 1/4 cup thin red onion slices
- 1/4 cup feta cheese (optional)
- 1 avocado peeled and sliced
- 1/4 cup cilantro leaves
Preheat the oven to 400 degrees fahrenheit.
Brush 4 of the tortillas with olive oil on both sides (you can refrigerate the other two for future use) and place on a baking sheet. Use a knife to poke several holes in the tortillas, as they'll puff up in the oven. Cook for 10-12 minutes, or until crispy. (*note - I checked on the tortillas several times and they still puffed up, so I used a spatula to flatten them every 3 minutes or so).
While the tortillas are cooking, heat one tablespoon of olive oil in a small pan on medium heat. Add the shallot and sauté for 30 seconds. Add the black beans, cumin, salt and pepper. Stir and cook an additional 3-4 minutes.
Remove the tortillas from the oven, but leave on the baking tray. Place a couple spoonfuls of black bean mixture onto each tortilla. Add several slices of zucchini, a handful of the tomatoes, several slices of red onion and a sprinkle of feta cheese. Place back in the oven for 1-2 minutes, to warm through.
Before serving, top with a couple slices of avocado and several cilantro leaves.
Calories: 404kcal | Carbohydrates: 42g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 145mg | Potassium: 891mg | Fiber: 14g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 20.1mg | Calcium: 102mg | Iron: 3.2mg