ABOUT THE RECIPE:
This snazzy Cheeze-y Black Bean Tortilla Pizza preps for the oven in about 5 minutes, using a few basic items you probably already have on hand, making a salsa-licious lunch or quick supper.
2 TO 4 SERVINGS
4 corn, whole-grain or whole wheat tortillas (6 inches)
1 can (15 to 16 ounces) black beans
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/16 heaping teaspoon cayenne pepper
7 tablespoons prepared salsa (mild, medium or hot),
2/3 cup shredded cheddar-style or jalapeño vegan cheese
2 cups firmly packed shredded romaine lettuce
Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet large enough to accommodate 4, 6-inch tortillas (or two medium-sized sheets) with unbleached parchment paper. Arrange the tortillas in a single layer on the prepared baking sheet(s).
Put the black beans, garlic powder, chili powder, cayenne pepper and 3 tablespoons salsa into a medium-sized bowl and mash using a potato masher or large fork until combined. Divide the black bean mixture equally among the 4 tortillas and spread in an even layer, leaving a 1/2-inch “crust” around the perimeter of each tortilla.
Top each tortilla with one-quarter of the vegan cheese. Bake for 15 to 18 minutes, or until the tortillas are crisp and golden and bean mixture is heated through. Remove the pan from the oven and place it on a wire rack. Top the center of each pizza with 1 tablespoon of salsa.
To serve, arrange some of the lettuce on each of two to four plates and top each mound of lettuce with 1 or 2 pizzas. Serve immediately.