Pizza Dough – ½ of the home made or store-bought pizza dough
For the Black Beans:
1cupBlack Beans– cooked
2tbspsTomatopuree – (or use 1 ripe tomato)
to tasteSalt Pepper&
For the toppings:
½cupMonterey Jack Cheese
4, thin stripsCorn Tortillasof
1tspHot sauce– (add more for a spicier sauce)
1 ~ 2Tomato– chopped
Make the Black beans: Heat 2tsp oil in a pan, add the black beans along with ½cup of water. Bring the mixture to a boil, lower the heat and simmer until the mixture thickens a little bit. Mash the beans to get a refried beans like texture.
Next add the tomato puree, red chili powder and ground cumin. Season with salt and pepper. Mix well and cook for another 3~5 minutes. If the mixture seems too thick, add some water to thin it out.
Prepare the Toppings: Preheat the oven to 450°F. Spread the strips of corn tortillas evenly on a baking sheet and bake for 6~8 minutes or until they turn golden and crispy. Remove from the oven and set aside to cool.
Spicy Sour Cream: Combine sour cream and hot sauce in a small bowl. Transfer to a piping bag or a ziploc bag and keep ready.
Make Pizzas: Stretch the dough into fairly thin 12″ round pizza. If using my pizza dough recipe, then par-bake the crust for 6 minutes. If not the black beans can be spread right on the stretched out dough. Top the black beans with the cheeses.
Bake for 8~10 minutes if using par-baked pizza crust or for about 12~15 minutes, until the crust turns golden.
Once the pizza comes out of the oven, sprinkle with the shredded lettuce, chopped tomatoes and cilantro.
Sprinkle the crispy corn tortilla strips and drizzle with the spicy sour cream. Cut into wedges and serve immediately.