8 (6-inch) flour tortillas
1 (16 oz) can no-sodium black beans, drained
2 tomatoes chopped fine
1/4 tsp cumin powder
1/2 tsp paprika powder
1/2 red bell pepper, sliced thinly
1/2 green bell pepper, sliced thinly
4 oz mushroom, sliced thinly/4 oz soy granules
1/4 red onion, sliced thinly
3 cloves of garlic
1 1/2 cup shredded Mexican blend cheese
Sliced avocado and cilantro for topping
Heat oven to 350°F.
Brush a baking sheet with 1 tablespoon of the oil and arrange tortillas in a single layer. Bake 5-6 minutes or until browned slightly.
While tortillas bake, heat remaining oil in a skillet and cook onions until translucent. Add garlic and tomatoes and saute till the tomatoes break down to a mushy consistency. At this stage add paprika and cumin powder I sometimes even add chicken masala powder in place of cumin and paprika, add the soy granules now if you are using them saute for another 2 minutes. Now add beans and partially mash with a potato masher or the back of a fork.
Remove tortilla pizzas from oven and top each with bean mixture, spreading evenly. Top with cheese. Distribute veggies evenly. Bake until cheese has melted and crust turns crispy and lightly browned, approximately 10-15 minutes. Serve with cilantro and avocado. Lime juice really brightens up the dish.