Awhile back I posted Vegetarian Chili Tortilla Pizza. This is one of my favorite recipes and I make it all the time. Well, I found a way to make a vegan version without the cheese.
I love avocado. It's creamy and tastes so good. Of course it doesn't taste like cheese but it gives you that creamy and almost gooeyness of cheese on a pizza. Ok, it's a stretch to call it pizza but trust me, it's really, really good.
You can leave the spinach on it longer to wilt a bit or leave it like mine, a little crunchy. I use corn tortillas to keep it gluten free but feel free to use flour ones if you'd like. Either way, this is a super healthy, tasty meal.
Vegan Chili Pizza Tortilla Recipe
1 can tomato paste, 6 oz.
1 1/2 tsp. chili powder
1 tsp. cumin
Salt to taste
Baby spinach, chopped small
Kidney beans, drained and rinsed
Avocado, sliced thin
Cilantro or green onions
Mix tomato paste, chili powder, cumin and salt. Taste and adjust seasoning if desired. Heat kidney beans in the microwave until warm.
Toast one side of a corn tortilla on the stove in a pan. Remove when just slightly browned on one side. On toasted side, spread a thin layer of tomato paste mixture. Top with chopped baby spinach, and kidney beans. Carefully put tortilla back on the pan and cover. Cook for 3 - 4 minutes until bottom is toasted. Remove to plate and add sliced avocado. Top with cilantro and/or green onions and enjoy.