A delightful twist on the classic Mexican tortilla pizza, featuring a creamy avocado salsa and fresh toppings.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy tortilla base.
In a food processor, combine the black beans, sautéed onion, garlic, jalapeño, lime juice, and cumin. Blend until smooth.
Add a splash of water if the dip is too thick to achieve a smooth consistency.
Place the tortillas on a baking sheet and spread a generous layer of black bean dip on each.
Ensure the dip is spread evenly for consistent flavor in every bite.
Top each tortilla with sliced tomatoes and shredded cabbage.
Arrange the toppings evenly for a visually appealing presentation.
Bake the tortillas in the preheated oven for 10 minutes or until the edges are crispy.
Keep an eye on the tortillas to prevent over-browning.
While the pizzas are baking, mash the avocado and mix with a pinch of salt and lime juice to create a simple salsa.
Use a fork to mash the avocado for a chunky texture.
Remove the pizzas from the oven, drizzle with avocado salsa, and sprinkle with fresh cilantro.
Serve immediately to enjoy the crispy texture and fresh flavors.
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