Mexican Pizza

with Avocado and Red Cabbage

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Instructions

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1 Prep beans

Preheat the oven to 200°C/180°C fan. Place a baking tray in the oven to preheat (use multiple trays to fit the pizza bases). Rinse and drain the pinto beans in a colander. Peel and finely chop the red onion.

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2 Cook beans

Heat a pan over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min until softened. Add the drained beans, chilli powder (spicy!)cumin powder, garlic powder, measured water and stock cube. Bring to a simmer, cover with a lid and stew for 10 min.

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3 Mash beans

Once the beans are cooked, mash them until smooth with a potato masher.

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4 Top and bake

Rinse and drain the sweet corn kernels. Place the pizza bases on the pre-heated baking tray. Spread the refried beans over the top. Sprinkle with the cornjalapeno slices (spicy!) and vegan mozzarella. Bake for 15-25 min until browned and crispy. 

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5 Prep toppings

Meanwhile, slice the cabbage as thinly as possible, add it to a bowl and massage gently for 30 secs until slightly softened. Chop the fresh coriander and add it to the cabbage. Season with 0.75/1/1.5 Tbsp of lime juice and a drizzle of olive oil. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then cube it.

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6 Serve

Serve the hot pizzas with the cabbage salad and the avocado (see pro tip) to the side.

Tips for fussy eaters

Add their favourite toppings, and if necessary, use dairy cheese on their share of the pizza!

Pro tip

Take a big slice of pizza, scoop some cabbage salad on top and fold the slice into a sandwich. Yum!

This dish originates in Oaxaca, Mexico, where Tlayuda is a popular street food.

Cooking Time: 30 min

Cals 1478 · Prot 36 · Carbs 207 · Fat 61

Dairy-Free

Ingredients

Number of people

Pizza and toppings

Sweet corn kernels 145 Grams
Jalapeno slices 30 Grams
Vegan mozzarella 100 Grams
Pizza dough ball 2 Piece

Bean mash

Pinto beans 240 Grams
Red onion 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Chilli powder 2 Grams
Cumin powder 2 Grams
Garlic powder 4 Grams
Water 150 ML
Vegetable stock cube 0.5 Pieces

To serve

Red cabbage 300 Grams
Fresh coriander 15 Grams
Lime 1 Piece
Olive oil 1 Tbsp
Avocado 2 Pieces

This dish originates in Oaxaca, Mexico, where Tlayuda is a popular street food.

Cooking Time: 30 min

Cals 1478 · Prot 36 · Carbs 207 · Fat 61

Dairy-Free

Instructions

photo

1 Prep beans

Preheat the oven to 200°C/180°C fan. Place a baking tray in the oven to preheat (use multiple trays to fit the pizza bases). Rinse and drain the pinto beans in a colander. Peel and finely chop the red onion.

photo

2 Cook beans

Heat a pan over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min until softened. Add the drained beans, chilli powder (spicy!)cumin powder, garlic powder, measured water and stock cube. Bring to a simmer, cover with a lid and stew for 10 min.

photo

3 Mash beans

Once the beans are cooked, mash them until smooth with a potato masher.

photo

4 Top and bake

Rinse and drain the sweet corn kernels. Place the pizza bases on the pre-heated baking tray. Spread the refried beans over the top. Sprinkle with the cornjalapeno slices (spicy!) and vegan mozzarella. Bake for 15-25 min until browned and crispy. 

photo

5 Prep toppings

Meanwhile, slice the cabbage as thinly as possible, add it to a bowl and massage gently for 30 secs until slightly softened. Chop the fresh coriander and add it to the cabbage. Season with 0.75/1/1.5 Tbsp of lime juice and a drizzle of olive oil. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then cube it.

photo

6 Serve

Serve the hot pizzas with the cabbage salad and the avocado (see pro tip) to the side.

Tips for fussy eaters

Add their favourite toppings, and if necessary, use dairy cheese on their share of the pizza!

Pro tip

Take a big slice of pizza, scoop some cabbage salad on top and fold the slice into a sandwich. Yum!

Ingredients

Number of people

Pizza and toppings

Sweet corn kernels 145 Grams
Jalapeno slices 30 Grams
Vegan mozzarella 100 Grams
Pizza dough ball 2 Piece

Bean mash

Pinto beans 240 Grams
Red onion 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Chilli powder 2 Grams
Cumin powder 2 Grams
Garlic powder 4 Grams
Water 150 ML
Vegetable stock cube 0.5 Pieces

To serve

Red cabbage 300 Grams
Fresh coriander 15 Grams
Lime 1 Piece
Olive oil 1 Tbsp
Avocado 2 Pieces
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