Mexican Pizza With 15-minute Refried Beans

Recipe Cuisine: Vegan
Recipe Category: Mains
Tagged: Dairy Free, Gluten Free Option, Vegan
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Recipe Yield: Makes 4 Pizzas, with Extra Beans

Oct 2, 2021 The Wild Vegans

15-MINUTE REFRIED BEANS

1 tsp. olive oil
1 medium yellow onion, chopped
3 15oz cans pinto beans, rinsed and drained
2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 tsp. ground cumin
2 tsp. ancho chile powder
1 1/2 tsp. ground coriander
3/4 tsp. smoked paprika
1/2 cup low-sodium vegetable broth
3 tbsp. canned diced green chiles
2 tbsp. lime juice
Salt and black pepper to taste

4 flour tortillas (use rice flour tortillas to make them gluten-free)
Vegan pepper jack cheese shreds (this is our favorite)
1 cup chopped fresh tomatoes
1/2 cup sliced pitted black olives, optional
Optional toppings: sliced avocado, chopped or shredded greens of your choice, chopped green onions, Pickled Red Cabbage & Onion Relish

Preheat the oven to 400°F. Line a baking sheet or two with aluminum foil or silicone baking mats. Place aside.

In a large shallow saucepan over medium heat, heat the olive oil. Sauté the onion for 3 to 4 minutes, or until it is just translucent. Combine the beans, liquid aminos, cumin, chile powder, coriander, paprika, and broth in a mixing bowl. Cook for 5 minutes, or until thoroughly heated and about half of the liquid has been absorbed.
Remove from the heat after adding the green chiles and lime juice. Transfer the beans to a food processor and pulse until mostly smooth with some chunks. Season with salt and pepper.

Place the tortillas on the baking sheets in a single layer. Spread a generous amount of refried beans on top of each one. Drizzle the cheese sauce over the beans and top each pizza with the chopped tomatoes and olives (if using). Bake for 10 minutes, or until the tortillas have crisped up.
Serve the pizzas with your additional toppings right away. Leftover beans can be refrigerated in an airtight container for 5 to 6 days or frozen for up to 2 months. When reheating, a few tablespoons of vegan broth or water may be required to thin them out again.