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Three Bean Mexican Tortilla Pizza
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A vegetarian pizza packed with protein with a delicious Mexican twist!
Servings: 6
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 cup black beans
  • 1 cup red kidney beans
  • 1 cup cannellini beans
  • 4 spring onions
  • 2 cloves garlic
  • 1 pack taco seasoning
  • 12 Peppadew Mild Piquante Peppers
  • 1 cup grated manchego cheese
  • 1 cup mozzarella
  • 6 gluten free tortilla wraps
  • dried oregano to garnish (optional)
Instructions
  1. Preheat the oven to 200 degrees.
  2. Slice the spring onions and garlic. Heat some oil in a pan on a medium heat, add the garlic and spring onions. Cook for 3-5 minutes.
  3. Pour in the black beans, red kidney beans and cannellini beans, taco seasoning, passata. Simmer on a low heat for 15-20 minutes.
  4. Half the Peppadew Mild Piquante Peppers and stir into the sauce.
  5. Lay out your tortilla wraps and top with the bean mixture, spreading it right to the edges.
  6. Sprinkle over the mozzarella and manchego cheese and bake in the oven for 8-10 minutes.
  7. Top with dried oregano to serve.