Mexican Pizza
Jan
23
23
Mexican Pizza w Sweet Potato Hash & Avocado Crema
Delicious and easy plant based & cleaned up version of my Taco Bell favorite.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4
Ingredients
- 1 can Red Enchilada Sauce
- 1 can Refried Beans
- 1 small can Diced Green Chiles
- 1/2 Organic White Onion diced
- 3 Organic Sweet Potatoes peeled and diced
- 8 Flour Tortillas
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Chili Powder
- 1/4 tsp Cumin
- 1/4 tsp Garlic Powder
- 2 tbsp Olive Oil
- Green onions diced for topping
Avocado Crema
- 1/2 Ripe Avocado
- 1/4 cup Whole Raw Cashews
- 1/2 Lemon the juice
- 1/4 cup Cilantro
- 2 tbsp Olive Oil
- 1 tsp Nutritional Yeast
- 1/2 tbsp Salt
- 1 clove Garlic
- 1/2 cup Warm Water
Instructions
Mexican Pizza
- Preheat oven to 425
- In a baking dish, toss the diced sweet potatoes and 1/2 diced white onion with the olive oil, salt, pepper, chili powder, cumin and garlic powder.
- Bake sweet potato hash at 425 from 50 min- 1 hour until golden brown with some black edges.
- While the sweet potatoes cook, add the refried beans and green chiles to a sauce pan and heat through on low.
- In a separate sauce pan, heat the red enchilada sauce on low until reduced a bit and heated through.
- Place the tortillas on a 2 parchment lined baking sheets and drizzle each with a 1/4 tsp olive oil. Place the tortillas in the oven for about 5 minutes until barely golden brown.
- To assemble, spread a thin layer of the bean mixture on 4 tortillas, then add a layer of the potato hash. Cover each with another tortilla and spoon 1/4 cup of the enchilada sauce on each pizza. Use a rubber spatula to spread evenly.
- Place the finished pizzas back in the oven for about 5 mins to heat through.
- Top with green onion, fresh cilantro and Avocado Crema.
Avocado Crema
- Place all ingredients in a food processor and blend until smooth.
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