Baked Black Bean & Cheddar "Mexican Pizza" with Pico de Gallo

Crispy baked flour tortillas layered with mashed black beans, quick spiced tomato sauce, and melted cheddar, finished with fresh pico de gallo and a dollop of Greek yogurt.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220°C (425°F) and coat a baking sheet pan with a thin layer of oil.

Step 2

Meanwhile, preheat a small saucepan over medium-high heat.

Step 3

Add broth, tomato paste, and spices to the pan. Bring to a simmer, whisking frequently, and cook until slightly thickened, 2–3 minutes. Remove sauce from the heat and set aside.

Step 4

Meanwhile, drain and rinse the beans in a colander.

Step 5

Place beans and spices in a medium bowl. Crush with a fork or potato masher until almost smooth, with some texture remaining; set aside.

Step 6

Coarsely grate cheddar.

Step 7

Place half the tortillas on the baking sheet and spread with bean filling; place remaining tortillas on top, pressing gently to adhere. (Reserve bowl for later use.)

Step 8

Spoon sauce over the tortillas and top with cheese. Place in the oven and bake until the cheese is melted and bubbly, 8–10 minutes.

Step 9

Meanwhile, wash and dry the fresh produce.

Step 10

Juice lime into the reserved bowl and add salt.

Step 11

Small dice tomatoes. Peel and small dice onion; add both to the bowl with the lime.

Step 12

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the pico de gallo.

Step 13

Remove pizzas from the oven and cut into quarters.

Step 14

Divide pizzas between plates; top with pico de gallo and yogurt. Enjoy!