Monday, July 11, 2011

Budget Dinners: Taco Bread Pizzas

I've always had a soft spot in my heart for beans and this is a fantastic way to eat them. Spicy and filling, this dish is fast, easy, cheap, and even vegetarian. While I'm sure some chorizo would be great, I actually prefer these "pizzas" just the way they are. Kind of like an American version of the molletes but with black beans instead of pintos (though re-fried beans would be great), this recipe also reminds me of the taco pizza at California Pizza Kitchen.

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This is really just a loose outline on how to season your beans. As always, make them according to your family's preference. I usually leave out the hot sauce and the salsa and add cilantro. I also like to squirt a little lime at the end as well. I've found soft deli style rolls are easier to eat than baguette but they should be toasted first. To top it all off, I like to mix a little sirachi with sour cream.

Would I make this again? Already a regular in our house.

Taco Bread Pizzas

Ingredients:

1 loaf baguette or semolina bread, day old is fine
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 cloves garlic, chopped
1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped
1 (15-ounce) can black beans
2 teaspoons hot sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper
1 cup prepared salsa, any variety

Toppings:
2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack
1 heart romaine or 1/2 iceberg head, shredded
1/2 cup green olives with or without pimiento, chopped
1/4 red onion or 2 to 3 scallions, chopped
2 plum or vine tomatoes, seeded and diced

Directions:

Preheat oven to 350 degrees F.

1. Split bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats.

2. Heat a small nonstick skillet over medium heat. Add oil, 1 turn of the pan, garlic and hot peppers. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper.

3. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown.

4. Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve.

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Source:
Rachael Ray

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