These little Mexican pizzas are quick and easy and everyone enjoys them because you build your own (at least at our house).
Serves 6
15 minutes to prepare
10 minutes to cook
Ingredients
1 red bell pepper, sliced thin
1/2 red onion, sliced thin
2 avocados, sliced
2 tomatoes, diced
1 romaine heart, chopped
1 can vegetarian refried beans
1/2 cup green chilies
1/2 cup salsa
1/2 cup vegan pepperjack style shreds
1/3 cup vegan sour cream
6 whole wheat flatbreads
3 teaspoons vegan taco seasoning, if desired
Directions
Preheat oven to 350 degrees
Saute onions and peppers until cooked through.
Slice avocado, dice tomatoes, chop lettuce.
Yum!
Season re-fried beans, then spread them onto the flatbread. Add salsa, peppers, onions, chilies, avocado and daiya shreds. Bake for about ten minutes (or until the flatbread is your desired crispness and the shreds are melted). Top with lettuce, tomato and vegan sour cream.
Preheat oven to 350 degrees
Saute onions and peppers until cooked through.
Slice avocado, dice tomatoes, chop lettuce.
Yum!
Season re-fried beans, then spread them onto the flatbread. Add salsa, peppers, onions, chilies, avocado and daiya shreds. Bake for about ten minutes (or until the flatbread is your desired crispness and the shreds are melted). Top with lettuce, tomato and vegan sour cream.
