Mexican Pizza

Name: Mexican Pizza with Refried Beans, Vegan Cheese, Avocado and Red Cabbage
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 145 Grams of Sweet corn kernels; 30 Grams of Jalapeno slices; 100 Grams of Vegan mozzarella; 2 Piece of Wholewheat tortilla wraps; 240 Grams of Pinto beans; 1 Piece of Red onion; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Chilli powder; 2 Grams of Cumin powder; 4 Grams of Garlic powder; 150 ML of Water; 1 Piece of Vegetable stock cube; 300 Grams of Red cabbage; 15 Grams of Fresh coriander; 1 Piece of Lime; 1 Tbsp of Olive oil; 1 Piece of Avocado

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 771 · Prot 20 · Carbs 99 · Fat 38

Vegan

30 min

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

57 Reviews

Cals 771 · Prot 20 · Carbs 99 · Fat 38

Vegan

Ingredients

Pizza and toppings

Sweet corn kernels

145 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)	3229 / 771
Fats (g)	38.4
of which saturated (g)	17.5
Carbohydrates (g)	99
of which sugars (g)	16.2
Fibers (g)	21.9
Proteins (g)	19.5
Salt (g)	2.5

*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

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.

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.

3 Mash beans

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

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.

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.