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We call these ‘cheats pizzas’ as you don’t actually have to make any dough, you can use ready made corn tortillas or even flatbreads. The toppings are entirely up to you, but we have opted for a spicy bean topping, Mexican style. Accompanied by guacamole, or even simply sliced avocado, they are a quick and delicious dish to make for a filling dinner or supper. If you use the large size tortillas, you will probably only manage to eat one, but 2 of the smaller sized tortillas or flatbreads are manageable!  Any remaining bean mix or guacamole can easily be finished off for lunch the next day, bruschetta style, using toasted crusty bread.

Serves: 1
Preparation Time: 15 minutes
Cook Time: 10-15 minutes

INGREDIENTS:

1 large or 2 small size tortillas or flatbreads
5 oz canned kidney beans
½ red onion, thinly sliced
½ red onion, finely diced
1 clove garlic, peeled and very finely chopped
1 lime cut in half (half for juice and half for garnish)
Small handful of coriander, chopped, but not too finely
1 tsp ground cumin
1 tsp chipotle paste or strong chilli paste
1 tbsp tomato puree
1large tomato, finely diced
Splash of sunflower oil

METHOD:

Heat oven to 220°C/425°F/Gas mark 7

Place the sliced onion and lime juice into a bowl, toss around and leave to marinate. Heat the oil in a pan and gently fry the chopped onion and garlic until softened, then stir in the cumin, mix well and continue to gently fry. Add tomato puree, chipotle (or chilli) and the kidney beans, stir well and pour in a little water. Continue to cook, adding water if the mixture is too dry. The mixture should be thick and not watery. Cook for a further few minutes.

Mash the bean mixture to a rough puree.

Place the tortillas or flat breads on a baking sheet, brush with a little oil and bake in the oven for 5-6 minutes until crisp. Top with the bean mixture, marinated red onions and coriander. Sprinkle over the chopped tomatoes.

Serve with guacamole or a little sour cream.