Mexican tortilla pizza

  • For the tortilla pizza
  • 4 corn tortillas, or whole-wheat tortillas (15cms in diameter)
  • 100g black bean dip, recipe follows
  • 1 large tomato, seeded and diced
  • 150g shredded green cabbage
  • 25g chopped fresh coriander leaves
  • For the black bean dip
  • 2 tsps olive oil
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 1 tbsp minced jalapeno pepper
  • 450g tinned black beans, drained and rinsed
  • 30ml lime juice
  • 1/4 tsp ground cumin
  • 2 tbsps coarsely chopped fresh coriander leaves
  • 15ml water
  • Salt and freshly ground black pepper

For the tortilla pizza:
1) Preheat the oven to 200 degrees C/Gas 6.

2) Place the tortillas onto a baking tray and spread 2 tbsps of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes.

3) Remove the pizzas from the oven and sprinkle some coriander on each one. Allow to cool slightly before cutting into wedges.

4) Serve immediately.

For the black bean dip:
1) Heat the oil in a frying pan over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.

2) Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.

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