Southwest Pizza

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: American, Fast Food

Keyword: Dry Beans

Servings: servings

Calories: 471kcal

First, make the beans. Rinse and soak the beans in 1% salinity water for 6-10 hours. Drain and put in the pressure cooker. Bring to pressure for 4-8 minutes, depending on the type of bean. Allow for pressure to release for 25 minutes. Then release remaining pressure and drain beans, reserving some of the bean water.
¾ cup dry beans, Various bean spices
To a large skillet, add no more than 1 tbsp oil and heat to medium. Add the beans and 1-2 tbsp of the bean water. Mash as the liquid evaporates off – add more liquid if needed. You want the texture to be fairly smooth, yet still spreadable. When done, remove to a storage container, for now.
1 tbsp olive oil, 1 tsp salt

Preheat the oven to 425ºF. Prepare all of the ingredients, including cooking the burger crumbles according to the package directions.
6 oz vegetarian "meat" crumbles
Place four tortillas on a flat surface. Stab all with a fork several times. Coat in just a bit of oil, 1 tbsp or less. Cook on baking sheets, in rounds if needed, flipping ever 3-5 minutes. You want them to stiffen and toast, but not get too brown.
4 medium flour tortillas, 1 tbsp neutral oil
When done, make sure you have all ingredients and a clean assembly surface. Place two tortillas next to each other. Coat with a layer of the mashed beans. Then sprinkle the burger crumbles over top. Then add another of the baked tortillas. Coat with a very thin layer of enchilada sauce, about ¼ cup. Top with a layer of cheese. Add the diced tomatoes.
4 oz cheese, ½ cup enchilada sauce, 3 medium tomatoes
Bake for 5-10 minutes in the oven, until the cheese is melted and bubbling.
Remove from the oven. Top with the chopped green onions and olive slices, if using.
3 scallions, Green olives

Serves 4