Aileen Rosales

Enchilada-style pizza

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Enchilada-style pizza
TGIF, everyone! I thought would share a fun pizza recipe I came up with. What better way to kick off the weekend than with a homemade pizza, anyways? When I think of pizza, I usually think of a cheese pizza. Why, you might ask? First of all, it’s usually the kind of pizza I would order and secondly, it’s a classic. One night for dinner I wanted to make pizza, but I didn’t want a regular cheese pizza. Instead, I decided to make something fun and creative.

I love enchiladas and I love pizza, so I thought why not mix the two together? I decided to make an enchilada-style pizza; you know, just like how California Pizza Kitchen has a tostada pizza. The combo was just perfect. Who knew enchilada ingredients would just be as good on a pizza? I know I didn’t! I used my basic pizza dough recipe and left over enchilada sauce. I also used other ingredients such as refried beans, green chilies, red onion, olives, and cilantro. As a result, the pizza has been one of the best that I made! My boyfriend even thinks so (his slice is pictured below).

It’s always fun to get creative in the kitchen, especially with pizza. You can really make it your own because there is no wrong way to make one. There are hundreds, maybe even thousands of different kinds of pizzas. Try it and be creative! I’d love to know all the different kinds of pizza you come up with. Until next time, friends! Enchilada-style pizza slice Yield: 4-6 people (~8 slices) *Allow pizza dough to rise for 45 mins to an hour Ingredients:

  • Basic pizza dough
  • 1 tsp minced garlic
  • ~1/2-2/3 cup of enchilada sauce (red or green) — depends on how “saucy” you want your pizza to be
  • 1 cup refried beans, best warmed in order to spread
  • 2 cups of Mexican blend cheese or mild cheddar cheese
  • 1 (4oz) small can of diced green chilies
  • 1 (4oz) small can of sliced olives
  • 1/2 of a red onion
  • Cilantro, chopped (topping)
  • 1-2 Tbs olive oil (to brush crust)

Directions:

  1. Prepare pizza dough as directed. Preheat oven to 500 degrees.
  2. Evenly pour and spread enchilada sauce onto pizza dough. Next, add minced garlic on top.
  3. Take the warmed refried beans and evenly spread over the pizza (be gentle because dough can break if you spread too hard). Sprinkle the cheese and then add the remaining toppings: green chilies, olives, red onion, and cilantro.
  4. Bake pizza for 12-15 minutes (until crust is golden brown). Enjoy!

Black bean & Corn Enchiladas

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Mexican food is one of my favorite types of food. As a vegetarian, I sometimes find it hard to incorporate Mexican dishes in my meals just because most of the dishes have some type of meat. I personally love enchiladas, but at most Mexican restaurants, enchiladas have a type of meat filling or consists of plain cheese.

One night, I wanted enchiladas for dinner and came up with my own version. I’m sure there are tons of vegetarian enchilada recipes that will have black (or pinto) beans, corn, onion, etc. but I wanted to share my take on it. After eating these, you won’t miss the meat at all!

enchiladas

(Yield: Serves 4-6)

Ingredients:
(For the filling)
1 (30 oz.) can green or red enchilada sauce
1 (15 oz.) can organic black beans, drained & rinsed
1 (15. oz.) can organic corn, drained & rinsed
1-2 cups white button mushrooms, chopped (stems removed)
1 medium red onion, chopped
1 (4 oz.) can mild Ortegas (or diced green chillies)
1 (4 oz.) can black olives
2 Tbs Olive Oil
1 handful Cilantro, minced
1 tsp. cumin
1 tsp. onion powder
1/2 tsp. cayenne pepper (more or less depending on how spicy you want it)
Tapatio or Cholula, optional
Salt & pepper

(For assembly)
1 package of 6-8 inch tortillas (corn or flour)
1 cup shredded mild cheddar cheese, optional
Cilantro (for garnish)

Directions:

Preheat oven to 350 degrees.

In medium sized pot, pour the enchilada sauce and set it on the lowest setting until you’re ready to start assembling the enchiladas. (I like the sauce to be warm but if you dont’ want to, then just skip this step.)

In a large skillet, add the oil and heat over medium-high heat until shimmering. Add the onion and mushroom until slightly softened, about 3-5 minutes. Next, add the black beans, corn, green chillies, olives, cumin, onion powder, cayenne, hot sauce (optional), salt and pepper to taste. Cook the mixture until warmed through,  don’t overcook otherwise the beans will become mushy. Lastly, add the minced cilantro and slowly mix it into the filling. Remove mixture from heat.

To assemble the enchiladas, heat the tortillas over a griddle until pliable. This helps prevent the tortillas from cracking. Scoop about 2-3 Tbs of the filling into the tortilla and add cheese if desired. Tightly roll the tortilla place in the baking dish. Repeat process until your dish is full. Evenly pour the enchilada sauce all over the tortillas and add the 1 cup of cheese on top (if desired). Bake at 350 for 20 minutes (or until cheese is melted). Sprinkle cilantro for garnish and serve warm!