Vegan taco pizza with black beans
This vegan taco pizza is nostalgia on a plate. Taco chips rest on a bed of greens, tomatoes, and beans on a cornmeal crust.
Servings: 4 people
- 1 Vicolo cornmeal crust*
- Few spoonfuls marinara My favorite is Trader Joe’s Organic Tomato Basil Marinara
- ½ cup Spicy Black Beans
- 2 leaves green leaf lettuce chopped
- 2 handfuls vegan nacho chips crushed
- 1 small tomato chopped
- 1 green onion sliced with end removed
- 1 Tablespoon chopped cilantro for garnish (optional)
Preheat oven to 425 degrees.
Top the cornmeal crust with marinara and spicy black beans.
Bake for 15 to 17 minutes, depending on how crispy you like your crust.
Remove the pizza (and hot rod, if necessary) from oven. Cut into slices and top with green leaf lettuce, chips, tomato, onion, and cilantro.
*Feel free to use your favorite vegan nacho-flavored chips and/or another crust of your choosing. The Vicolo crust is 8 inches in diameter. So depending on the crust size of your pizza, you may want to add more of the toppings. Adjust the cooking time to fit your crust.
For the vegan nacho chips, I recommend Taco Bell tortilla chips mild flavor, or On The Border chili & lime flavor.
Calories: 379kcal | Carbohydrates: 64g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Sodium: 670mg | Potassium: 244mg | Fiber: 4g | Sugar: 3g | Vitamin A: 890IU | Vitamin C: 6.5mg | Calcium: 126mg | Iron: 3.8mg