GARDEN TORTILLA PIZZA
Cook Time: 5-7 minutes
Yields: 1 "pizza", about 2 servings
4 small green onions
1- 2 jalapeno(s), chopped and de-seeded
1 small zucchini, diced
1 tsp oil, salt, and pepper
1 can beans, strained and rinsed
1-2 tsp oil, 1/4 onion (diced)
light sprinkling ( maybe 1/8 tsp each) of cumin, coriander, onion powder, garlic powder, and generous salt
juice of 1/2 lime, epazote (chopped)
2 very large tortillas
1 cup cheese (ideally sharp cheddar or a soft Mexican cheese; grated)
~ 1 cup salsa (one with a saucey texture works best)
1/2 avocado, sliced
1 chayote, peeled and diced
2-3 radishes, thinly sliced
Greek yogurt or sour cream
sprouts, to top (optional)
Get a nice heavy pan over medium high heat- cast iron if you have it. Do not add oil. For charring, you'll want a dry heat. When the pan is hot, place the green onions and the sliced jalapenos onto the surface. Flip them only after you see signs of charring. For me this took about 5 minutes on one side and 2-3 on the other. Set aside the green onions once finished, but leave the jalapenos in the pan. Reduce the heat to medium, add the oil, and toss in the diced zucchini. Season with salt and pepper and saute, tossing occasionally, for about 5-7 minutes or until the zucchini is golden brown.
As the veggies are charring, pre-heat your oven to broil and get started on the beans. First add oil and to a small pot and set it over medium heat. Add in the onions and saute for several minutes, until they start to become translucent. Then add in the beans, spices, and salt and reduce the heat a touch. Cook the beans for about 8-10 minutes, tossing occasionally. Then add the lime juice and epazote, stir to incorporate, and cook for a few minutes more. Once the beans are done, you can start to assemble the pizza. Place one large tortilla on a baking tray and top it with about 1/3 cup of shredded cheese (sparsely), followed by all of the beans. Cover the bean layer with a second layer of cheese (again, 1/3 cup) and place the second tortilla on top. Press down on the tortilla with a bit of weight to compress the bean and cheese layer and help adhere the tortillas. Pop this in the oven for about 5-7 minutes, until the tortillas are crispy and lightly golden. As soon as it comes out of the oven, spread your salsa over the top and sprinkle with the remaining cheese. Top with avocado slices, diced chayote, and sliced radishes, drizzle with Greek yogurt or sour cream, and finish with a small handful of sprouts. Cut into quarters and serve.
Happy Cinco de Mayo!