CEiMB: Mexican Tortilla Pizza
This isn’t going to be the first time I’ve posted the following sentence, but, here it goes again… I’m having computer issues. When I told my younger brother this he said, “Wow, you aren’t having much luck with computers lately are you?” No, I’m really not. I am a die-hard Mac fan and am more attached to my Macbook than any other possession I have ever had. It is like an extra appendage that I feel crippled without. My biggest and only complaint about it is the cheap plastic case. I have had cracks along the keyboard multiple times, and last week Ryan discovered a crack along the top of the screen. Luckily the talented people at the Genius Bar are replacing all these pieces for free despite the fact that it is way out of warranty, which is one of the many reasons I am a loyal Apple customer, but, in the meantime, I have been floundering through life laptop-free since last Sunday. It sucks. In less than 48 hours we will be reunited, and I cannot wait. Until then, this post is going to be a little different than my usual posts because my Windows-based clunker of a desktop is just not equipped with all my trusty blogging tools…
I have been looking forward to this week’s CEiMB recipe for a while now for two reasons. First because it was chosen by one of my favorite bloggers, Joanne at Apple Crumbles. If you have any doubts in your mind that vegetarian food can look good, you should definitely check out her blog because she makes delicious-looking, meat-free recipes. I love seeing how she will interpret each CEiMB recipe, and her posts have even inspired me to overcome my fear of tofu. Second because I love Mexican Pizza. Since most of my experiences with Mexican Pizza have been in the form of dining at Taco Bell, I was looking forward to trying this healthier, more refined version.
Ellie’s recipe for a Mexican Tortilla Pizza is her Black Bean Dip spread over a tortilla and topped with chopped tomato and cabbage. Try as I might, I am not a fan of fresh tomato, and I can’t shake the idea that anything called “pizza” needs some sort of cheese so I made a few modifications. I made the Black Bean Dip as described on Food Network (minus the cilantro – ick!), and then topped my pizza with a little bit of sharp cheddar cheese, chopped avocado, salsa, and reduced-fat sour cream. It was delicious! I loved the bean dip on its own, but it was just that much better on the pizza. I love how crispy the tortilla got in the oven. I made this for lunch because Ryan is anti-beans, but when he came home I showed him what I had made. I won’t tell you what he said the dip looked like, but I will say it wasn’t a compliment. I suppose that would be my only complaint about the recipe as well: as quick and easy as it was to make and as delicious as it tasted, the dip itself sure didn’t look very appetizing.
For this week’s recipe please visit Apple Crumbles or you may also find the nutrition information for Ellie’s version of the Mexican Tortilla Pizza on Food Network. The recipe can also be found on p. 174 of “The Food You Crave: Luscious Recipes for a Healthy Life” by Ellie Krieger.