Sorry for the delay, we had some home internet issues that prevented me from posting our important dinners. Luckily, we didn’t miss the end of VeganMofo. I am so glad I forced encouraged Stef to participate this year. I definitely look forward to it again next year. We may need to participate in some other blogging projects to keep us motivated in the coming months.
Anyway, mexican pizza isn’t much of a recipe, so I’ll be brief. Spread black bean dip onto flour tortillas. Season with salt, pepper, garlic powder, cayenne, and oregano. Top with sliced tomatoes, jalapenos, and arugala. Top the veggies with vegan mozzerella. Sprinkle a little more salt and pepper for good measure. Bake 10-12 minutes until the tortillas are crispy and the cheeze is melty. I made three pizzas and tore the fourth into pieces for tasty chips!
We ate this with guacamole and salsa, not pictured. I think there are enough photos of avocado on this site that you can get the idea.