Welcome to another Meatless Monday. Today I’m sharing a variation of a “taco” or Mexican pizza that is very customizable, delicious, and nutritious. I hope you enjoy these recipes and take a chance on a new dining experience.
Ingredients:
1/2 Tbsp Extra Virgin Olive Oil, plus more for brushing grill 2 large Portabella mushroom caps, stems and gills removed (I use D’Lightful as they have 100% vitamin D each) 1 ear fresh corn, shucked 1 cup refried beans (check label to make sure they are vegetarian) 1 cup chopped tomatoes 1/4 cup shredded Cheddar cheese (2%) 1/4 cup shredded Colby-Jack cheese (2%) 1/4 cup shredded Mexican Four Cheese blend (2%) 1 cup salsa (we prefer Pace Medium) 2 green onions / scallions Cilantro for garnish
Directions:
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Spray grill with PAM Olive Oil and preheat to medium
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Brush mushrooms and corn with Extra Virgin Olive Oil. Grill 4 – 5 minutes (there should be visible grill marks on corn). Turn occasionally.
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Slice mushroom caps thinly. Using a large knife, cut kernels off cob in long swipes.
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Spread refried beans and salsa evenly over crust as the “sauce”. Top with mushrooms, corn, cheese, scallions, and tomatoes.
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Place pizza on grill and cook about 7 minutes, or until bottom of crust is crisp and has nice grill marks.
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Sprinkle shredded/chopped cilantro on pizza, cut, and serve!
Optional: Serve with such individualized toppings as shredded lettuce, jalapeños, sour cream, avocado / guacamole
Nutrition: