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Vegetarian Homemade Mexican Pizza

My husband and I used to love Taco Bell. In a very seriously gross way. Lots of memories from our early relationship involve Taco Bell. I’m pretty sure there was an entire summer that I ate it everyday… No joke.

Then we grew up and realized how unhealthy fast food is for us, so we stopped eating it.

But every once and a while, that craving hits and you gotta have it! Luckily I discovered a recipe for homemade Mexican Pizza! It is delicious and may even be better than the original!

Ingredients (this is for 2 Mexican Pizzas)
4 flour tortillas – soft taco size
olive oil
1 (15 ounce) can refried beans
enchilada sauce
cheese, shredded
1 tomato, diced
green onions, choppedoptional:
taco sauce
jalapenos

 

Directions

  • Heat oil in pan. Place a tortilla in pan and cook until it is crispy, bubbly and brown around the edges. Repeat with all tortillas.
  • Once tortillas are cooked, place two tortillas on a cookie sheet or baking dish to create the “bottom.”
  • Spread refried beans on tortillas (usually I will heat the beans and add taco sauce to make them more spreadable and delicious!).
  • Place remaining 2 tortillas on beans.
  • Spoon enchilada sauce onto tortillas.
  • Top with cheese, tomatoes and green onions.
  • Bake at 350 degrees for 8-10 minutes, until cheese is melted or place under broiler until cheese melts.
  • Cut into fourths and enjoy!
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Black Bean and Corn (Loaded) Baked Potatoes

This is one of the first meals I started making when were transitioning to being vegetarian. It’s so easy, delicious, and filling! It makes great leftovers too!

Ingredients:
(This made enough for 2 people with extra “insides” left over)
2 medium Russet potatoes (could use sweet potatoes)
olive oil
salt
1 onion
garlic powder (I forgot to measure! Just shake until it feels right!)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can rinsed black beans
1 cup frozen corn

To top: (optional)
Salsa
Jalapenos
Sour cream/yogurt
Shredded cheese
Cilantro

Directions:

1. Poke potatoes with fork, rub with olive oil, sprinkle with salt and bake at 450 degrees for about an hour. Keep poking with a fork to see if they are soft enough.

2. In a skillet, heat olive oil over medium heat, add onions and cook until clear. About 3-4 minutes.

3. Add garlic, cumin, chili powder, beans and corn. Cook until heated through.

4. When potatoes are ready, cut down the center, but not through the potato. Push ends of potato towards the middle to open the potato up, fluff inside with a fork.

5. Add bean/corn mixture to potato and load it up!

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Guacamole

I was under the impression that I hated guacamole… I’m not that big of a fan of avocados. However, when I tried this recipe that one of my good friends made, I fell in love!

I have tweaked it a bit and you should too!

Peel and seed avocados. Then mash. This is much easier if you do it before you add anything else!

 

I do not measure anything our for this recipe, I just eyeball it. This is how much onion I used.

 

And how much tomato.

 

Try not to eat the whole thing!
Ingredients
3 ripe Avocados
1/4 of an onion
1/2 of a tomato
Lime juice (about 1/2 of a lime per avocado- this is an estimate. Keep tasting until it’s right!)
Salt and pepper to taste (Do not forget this! I almost always do and you can tell something is missing.)

 

optional: chopped jalapeno
              cilantro

 

*This amount of ingredients is based on my taste. If you don’t like that much tomato in your guac, reduce it.

 

Also, the original recipe called for cilantro. My husband and I do not like cilantro that much and I was sick of buying a whole bundle for just a few sprigs, so I just left it out and it tastes totally fine without it.

 

Directions
1. Peel and seed avocados. Mash them up.
2. Add chopped onion, tomato, lime juice, salt and pepper. Stir it up!
3. Taste to make sure you like it – add more salt/pepper/lime juice if necessary.
4. Enjoy!
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