Mexican pizza


Actually, I’m not sure if that’s what this four-layered goodness is supposed to be called, but that’s what I’m going to call it. Last week my sister handed me a stack of recipes she ripped out of magazines in previous months and said, “Pick five of these to make next week.”

This was number one on the list. I made it for her family, then made the same exact thing (but with soy cheese and a different kind of beer) at my home 2 hours later.

I’m PRETTY sure I remembered the recipe correctly from earlier in the evening.
Here it is!

Ingredients:
2 cans black beans
1 med onion, diced
2 cloves garlic, minced
1 jalapeno, minced (ribs and seeds removed for less heat)
1 oz. pkg frozen corn
4-6 green onions
1 12 oz. beer (I think whatever will do. I went with a PBR leftover from our last party)
1/2 tsp. cumin
salt and pepper
4 10-inch tortillas (I went with whole wheat)
1 Tbsp. oil (recipe asked for canola, but I used olive)
2 1/2 c. shredded cheese of choice (I went with 2 different kinds of Veggie Shreds)

Preheat oven to 400 degrees

1. Heat oil in skillet over medium heat. Add onions, garlic, jalapeno, cumin and some salt and pepper. Cook for about 5 minutes until onions are softened.

2. Add rinsed and drained black beans and beer. Turn up the heat and bring to a boil, then lower to med and cook for 8-10 minutes until liquid is reduced and there is almost none left.

3. Remove from heat, add frozen corn and most of diced green onion (set aside some for garnish at the end)

4. Get ready to layer in a 9″ springform pan. Using the bottom of the pan as a guide, trim tortillas.

5. Place one tortilla in bottom of pan. Put 1/4 of bean mixture 1/2 c. of cheese. Repeat 3 times.

6. On top of fourth tortilla, place rest of bean mixture and 1 c. of cheese.

7. Bake for 20 to 25 minutes, until cheese is melted and everything is heated through. Top with remaining green onions for garnish.

8. Remove ring from springform pan. Cut wedge slices.

(Ignore the bowl of goodness — that’s just leftover salad
bar toppings with some salad dressing as a side dish)

I ate sour cream with some of mine. My squeeze chose without. You could probably top with all kinds of stuff like salsa, guacamole, black olives or whatever you like!

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One response to “Mexican pizza

  1. I just remembered that there were leftovers of this and got really, really happy.

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