Mexican Pizza

with Avocado and Red Cabbage
This dish originates in Oaxaca, Mexico, where Tlayuda is a popular street food.
Cals 712 · Prot 19 · Carbs 91 · Fat 33
Vegan
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30 min
Mexican Pizza with Avocado and Red Cabbage
This dish originates in Oaxaca, Mexico, where Tlayuda is a popular street food.
Cals 712 · Prot 19 · Carbs 91 · Fat 33
Vegan
Try Hello Chef Now
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Ingredients
Number of People:
Pizza and toppings
Sweet corn kernels
145 Grams
Jalapeno slices
30 Grams
Vegan mozzarella
100 Grams
Wholewheat tortilla wraps
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 Piece
To serve
Red cabbage
300 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Olive oil
1 Tbsp
Avocado
1 Piece

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep beans

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.
Cook beans

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.
Mash beans

3 Mash beans

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

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. 
Prep toppings

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.
Serve

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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