Mexican Pizza

with Refried Beans, Vegan Cheese, Avocado and Red Cabbage
This dish originates in Oaxaca, Mexico, where Tlayuda is a popular street food.
57 Reviews
Cals 798 · Prot 21 · Carbs 113 · Fat 38
Vegan
30 min
Mexican Pizza with Refried Beans, Vegan Cheese, Avocado and Red Cabbage
This dish originates in Oaxaca, Mexico, where Tlayuda is a popular street food.
57 Reviews
Cals 798 · Prot 21 · Carbs 113 · Fat 38
Vegan
Ingredients
Pizza and toppings
Sweet corn kernels
122 Grams
Jalapeno slices
30 Grams
Vegan mozzarella
100 Grams
Wholewheat tortilla wraps 10*11*
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 15*
0.5 Piece
To serve
Red cabbage
300 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Olive oil
1 Tbsp
Avocado
1 Piece

Allergens

*10 Wheat, *11 Gluten, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3341 / 798
Fats (g) 37.8
of which saturated (g) 10.9
Carbohydrates (g) 113
of which sugars (g) 15.2
Fibers (g) 28.8
Proteins (g) 21.3
Salt (g) 3.1
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

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). Drain and rinse the pinto beans. 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 0.5 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.
Bake

4 Bake

Drain the sweet corn kernels. Place the tortilla wraps on the pre-heated baking tray. Spread the refried beans over the top. Sprinkle with the corn, jalapeno slices (spicy!) and vegan mozzarella. Bake for 15-20 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. Add1/1/1.5 Tbsp of lime juice and a drizzle of olive oil. Season well with salt. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it into cubes.
Serve

6 Serve

Serve the hot pizzas with the cabbage salad and the avocado to the side.
Tip! Take a big slice of pizza, scoop some cabbage salad on top and fold the slice into a sandwich. Yum!
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·