Today is the official start to the celebration of all things vegan. I had hoped to kick start the month with a beautiful post on Pumpkin Raviolis with a mushroom cream sauce served with a side salad of roasted beets and fresh greens. Unfortunately, that is not what this post is about .(Maybe next time) Instead life happened and we ended up with a nice “Tostada Pizza” for dinner. Equally delicious, but certainly not as time consuming. In fact this is one of the easiest, yet filling dinners to whip up.
You can use any variety of beans you like. Pintos happen to be a staple around here, so I always have some frozen or canned around the house. This is also delicious if you add a little fresh roasted corn, or red peppers to the top as well.
Tostada Pizza serves 4-
2 Frozen Corn crusts *
1 Can beans, or about 2 cups pre-cooked
1 can diced green chili, or about 1/2 cup fresh roasted chili
1 t chili powder
1 t garlic powder
1/2 t salt
1/4 t minced onion
1 small petite head green lettuce
1/4 C chopped cilantro
1 t olive oil
Juice of 1 lemon divided
1 large tomato diced
1 bunch green onion chopped
2 cloves garlic, minced
salt and pepper to taste.
1 ripe avocado, or prepared guacamole would work too.
Preheat the oven to 425. Place the frozen corn crusts on the baking sheet and bake for about 10 minutes or until crispy.
In a saucepan combine the beans and the next six ingredients. Let simmer while the crusts are heating.
Chopped your lettuce and combine with the cilantro, green onion. Add the olive oil and 1/2 of the lemon juice and toss. Set aside.
In a small bowl combine the remaining ingredients to make a fresh tomato salsa.
When the crusts are nice and crispy remove from the oven. Divide the bean mixture between the two crusts and top with the lettuce, salsa, and avocado. I also enjoy a dash of hot sauce on mine!
* These corn crust are really delicious and have a nice corn meal flavor to them. If you want something a little lighter just toast some regular corn tortillas in the oven until crispy.