Mexi Pizza

Mexi Pizza

4 whole grain tortilla wraps (or one large prepared pizza crust)
1 can black beans (drained and rinsed)
1/4 cup water
1 tsp chilli powder
1/2 tsp salt
1 diced medium orange bell pepper
1/2 diced medium cooking onion
3/4 cup finely sliced romain lettuce leaves
1/2 cup frozen corn
1 jar store bought salsa
1 small avocado, cut into chunks
cashew cream* (substitute sour cream for non-vegan)

1. Begin preparing cashew cream by bringing water to a boil (omit, if using sour cream)
2. Pre-heat oven to 350oC
3. In a large bowl, mash black beans, water, chilli powder, and salt together
4. Dice bell pepper and onions, and thinly slice lettuce leaves, and set aside.
5. Assemble 4 pizzas on cookie sheets by layering black beans, then lettuce, bell peppers, onions and frozen corn, and then spooning salsa onto tortillas. 
6. Cook for 10 minutes.
7. While cooking, prepare the rest of the cashew cream, and chop the avocado.
8. When pizzas are done, top with avocado, cashew cream and more salsa if desired. Allow to cool shortly before eating. 

Note: for younger kids, the tortillas can be difficult to cut. Replacing tortillas with one large prepared pizza crust from the grocery store may be helpful. 


*Cashew cream

1 cup unsalted, un-roasted cashews 
5 tbsp fresh lemon juice (1 large lemon)
1/2 cup unsweetened soy or almond milk
1/2 tsp salt

1. Bring a small pot of water to a boil and add cashews. 
2. Allow to boil momentarily, then remove from heat. Set aside and let cashews soak for 20 minutes. 
3. Drain cashews and add to a blender, along with lemon, milk and salt. Blend until smooth with no chunks.