Pizza pizza

willie talked me into making mexican pizzas last night. i really was trying to avoid cooking because it was just insanely hot. buuuut...mexican pizza DID sound good. so i made ellie krieger's mexican pizza using her recipe for black bean dip. it turned out super yummy! and of course, not horribly unhealthy as well. i still need to work a bit in the food photography department....you should be proud of me! i actually remembered to take a picture!



here's her recipe for both the pizza and the black bean dip. i really didn't follow the recipe for the pizza much because i didn't feel like cabbage and can't stand cilantro. also, hello! no cheese?? yeah right. we used weight watchers cheese though so it was still point friendly.

Black Bean Mexican Style Pizza

Serves 4

Four 6 inch corn or whole wheat tortillas
1/2 cup Black Bean Dip (recipe follows)
1 medium ripe tomatoe, seeded and diced
1 cup shredded green cabbage
1/4 cup chopped fresh cilantro

Preheat the oven to 400.
Place the tortillas on a baking sheet and spread 2 tablespoons of the black bean dip on top of each. Top with the tomato and cabbage and bake until the tortillas are crisp and the cabbage is lightly browned, about 10 minutes. Remove the pizzas from the oven and sprinkle with the cilantro. Let cool slightly, then cut each into 4 wedges and serve.


Black Bean Dip

Serves 4

2 teaspoons olive oil
1/2 medium onion, diced (about 3/4 cup)
1 clove garlic, minced
1 tbsp seeded and minced jalapeno pepper
one 15.5 ounce can black beans, preferably low sodium, drained and rinsed
2 tbsp fresh lime juice
1/4 tsp ground cumin
2 tbsp coarsely chopped fresh cilantro
1 tbsp water
salt and freshly ground black pepper to taste

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the garlic and jalapeno and cook for 1 minute.
Place the beans in a food processor. Add the onion mixture and the remaining ingredients and process until smooth.