Everyone loves pizza. You know it, I know it, everyone knows it. It’s not that we’re sick of tomato sauce, melted cheese, and garlic-y crust… no, no, no, we love that! But we needed to spice it up a bit. Honestly though, we were just trying to be creative with what was lurking in the pantry. We can’t eat bean burritos every day, you know?
The only things we had to go get extra for this were the pizza pies and extra cheeze! But if your pantry has the same staples as ours and you’re in a hurry, just make this on a tortilla round in the toaster oven and call it a day.
This pizza is seriously bursting with flavor. As in, we took our first bites of it and our jaws dropped (Not literally. We wouldn’t waste food like that). J liked it so much she made a second batch the next day and ate it for 4 days straight, and she’s still not sick of it. It’s pizza like you’ve never had before. Black bean tomato sauce. Garden fresh arugula. Creamy avocado. All in addition to the ooey-gooey melted cheeze sensation we’re all addicted to.
The best way to describe the flavor? It’s like putting the best chili you’ve ever had on the best pizza you’ve ever had. It’s really hard to go wrong here. (Less than 30 min to make 4 pizzas)
Beer Pairing: This Mexican-style pizza goes great with our favorite authentic Mexican beer – Dos Equis Lager Especial. As a light golden pilsner, it doesn’t overpower the strong flavors of the pizza; but rather leaves a smooth, refreshing taste in your mouth.
For the Sauce:
1- 15oz can black beans
1 15oz can diced tomatoes
1 tsp oregano
2 tsp garlic powder
¼ tsp black pepper
pinch of salt
For the Pizza:
1 block extra firm tofu, diced
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
pinch of salt
4- 12″ pizza pies
2- 8 oz packs of vegan shredded mozzarella
½ red onion, sliced
1 jalapeño, cut in rings
3 handfuls fresh arugula
1-2 avocados, pitted and diced
Prep the veggies and tofu (squeeze out excess water with a paper towel wrapped around the block before dicing), and preheat your oven to the temperature it says on your pizza pies.
Drain the beans and throw the sauce ingredients into a food processor. Purée until smooth. Put the diced tofu in a bowl and toss with the pizza spices until thoroughly covered.
Spread the sauce evenly around the pizza pies, leaving a small edge for the crust. First layer on the cheese, then onion, jalapeño, and tofu. Bake for 1-2 minutes less than what your pizza pies suggest.
Pull the pizzas out and layer on the arugula, then bake for an additional 1-2 minutes. When they’re done, toss on the avocado and you’re ready to eat an entire one of these nomz by yourself!