We are big fans of Mexican food in our house.Β  But when you go vegan you loose out on the taco ground beef, the cheesy layers of goodness…. but, low and behold, according to my husband, I have perfect a triple layer 'refried' bean Mexican pizza with a side of home made guacamole.

Makes 2

Ingredients:
1 cup TVP
1 cup boiling water
1/2 package organic taco seasoning
1 can pinto beans
1/2 white onion (chopped or processed finely)
2 tbsp hickory flavour, liquid smoke
1 cup frozen corn
1/2 cup salsa
1 cup daiya cheddar cheese
6 round hard corn tortilla chips (about 6 inches)

Home Made Guacamole:
2 large ripe avocados
1/2 tsp salt
Juice of 1/2 lime
1/4 red onion
1 tbsp chopped cilantro

TO MAKE FILLING
1. Boil water and add TVP
2. Once boiled and most water is absorbed add 1/2 package of taco season (add a little water 1 tbs at a time to help blend, but do NOT make mushy)– Turn off heat and let sit
3. Mean while bring can of pinto beans and chopped white onion to boil, and then simmer
4. Turn of beans and pulse 1-3 times in food processor
5. In sauce pan the beans were in, mix corn and salsa with a little H20 if needed to defrost the corn

LAYERS
1. Place two corn shells flat on pan
2. Put 2 tbs of TVP taco blend on each shell
3. put a little bit of the bean puree to act as a glue over the TVP taco blend
4. place 2nd shell and push into blend lightly
5. pour 2-4 tbs of bean puree over the shell and 1 -2 tbsp of corn salsa blend
6. Press 3rd shell on top and repeat step 5
7. sprinkle daiya cheese a-top

**Place in oven on broil until cheese melts to your liking**

Home Made Guac'
1. Mash 2 avocado's and squeeze juice of 1 lime over it
2. in processor chop red onion and cilantro
3. blend together

Serve one triple layer corn pizza on plate with a large scoop of guacamole on the side

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