Black Bean Mexican Pizza on Cassava Flour Tortillas
A healthy, vegetarian Mexican pizza that’s loaded with fresh ingredients and topped on gluten-free, cassava flour tortillas. A tasty version you’ll love!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 recipe cassava flour tortillas
- 15.5 oz can organic black beans, drained and rinsed
- 1/4 tsp cumin
- salt and pepper (to taste)
- 3 tbsp olive oil ((divided))
- 2 shallots (finely diced)
- 1 zucchini (finely sliced)
- 1 cup grape tomatoes (quartered)
- 1/4 cup (thin red onion slices)
- 1/4 cup feta cheese ((optional))
- 1 avocado (peeled and sliced)
- 1/4 cup cilantro leaves
Instructions
- 1
Preheat the oven to 400 degrees fahrenheit.
- 2
Brush 4 of the tortillas with olive oil on both sides (you can refrigerate the other two for future use) and place on a baking sheet. Use a knife to poke several holes in the tortillas, as they'll puff up in the oven. Cook for 10-12 minutes, or until crispy. (*note - I checked on the tortillas several times and they still puffed up, so I used a spatula to flatten them every 3 minutes or so).
- 3
While the tortillas are cooking, heat one tablespoon of olive oil in a small pan on medium heat. Add the shallot and sauté for 30 seconds. Add the black beans, cumin, salt and pepper. Stir and cook an additional 3-4 minutes.
- 4
Remove the tortillas from the oven, but leave on the baking tray. Place a couple spoonfuls of black bean mixture onto each tortilla. Add several slices of zucchini, a handful of the tomatoes, several slices of red onion and a sprinkle of feta cheese. Place back in the oven for 1-2 minutes, to warm through.
- 5
Before serving, top with a couple slices of avocado and several cilantro leaves.