Vegetarian Recipe: Healthy Mexican Pizza
Anjali Shah is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog. Anjali Shah grew up a “whole wheat” girl, but married a “white bread” kind of guy. Hoping to prove that nutritious food could in fact be delicious and desirable, she taught herself how to cook and successfully transformed her husband’s eating habits from a diet of frozen pizzas and Taco Bell to her healthy, yet flavorful recipes made with simple, wholesome ingredients. The Picky Eater chronicles her adventures creating healthy recipes that her “fast food loving husband” enjoys. You'll also find healthy lifestyle tips, recipe makeovers, snippets of Anjali's everyday life, and other personal anecdotes along with her recipes on her blog. More about Anjali: She is a traveler, adventurer, cooking- show addict, lover of veggies, self-taught chef, and a Bay Area native. Follow her on Twitter, Facebook, Pinterest, or Google+.
The Mexician pizza shared by Anjali Shah, can be improvised to suit Indian tastes and budget. Tortillas used in Mexician Pizza can be substituted for chapattis. Try out the Mexician Pizza this weekend!
Ingredients (makes one pizza, which is one serving)
- 1/3 cup refried black beans, heated through with taco seasoning stirred in to taste
- 1/4 cup mexican 4 cheese blend
- 1 whole wheat tortilla
- 1/4 red onion, diced
- 1 roma tomato, diced
- 1/2 red bell pepper, diced
- Guacamole – 2 Tbsp
Step 1: Crisp up the whole wheat tortilla in either a toaster oven or a regular oven at 350 degrees for 10 minutes (or until it’s crispy like a chip).
Step 2: Spread the beans on the tortilla, top with veggies, top with cheese. Heat in a toaster oven or under a broiler until the cheese has melted
Step 3: Top with salsa and guac, and enjoy!
*Images courtesy: © Anjali Shah