Base
2 sprouted whole-grain tortillas (such as Ezekiel)

Potato Layer
1 1/2 cups mashed potatoes** (my method is below)

Black Bean Salsa
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
sea salt and black pepper, to taste
dash of smoked paprika

Garnish: fresh cilantro (optional)

Instructions

Combine black beans, frozen corn, and salsa in a small saucepan over medium-high heat. Bring to a boil, then cover and reduce to simmer for 2 or 3 minutes, or until the mixture is hot and bubbling.

Season with salt and pepper, and a dash of smoked paprika. Set aside.

Preheat oven (or toaster oven) to 400 degrees.

Place whole grain tortillas onto a baking sheet. Slather with a thick layer of mashed potatoes (about 3/4 cup each), and then with about 3/4 cup of the Black Bean Salsa mixture, for each tortilla.

Bake flatbread pizzas for approximately 10 to 12 minutes, or until the edges begin to turn crispy and golden brown, and the center is hot and bubbling. Remove from oven.

Garnish with fresh cilantro, and serve immediately.

** Mashed Potatoes

2 Yukon Gold potatoes
soy milk, plain unsweetened
dash of onion powder
kosher salt
coarsely ground black pepper

To make the mashed potatoes,peel and chop potatoes. Place potatoes in a pot of water, and bring to a boil. Cover, reduce heat, and continue to simmer until tender. Drain potatoes, and mash until creamy with soy milk and seasonings, to taste. Serve hot, or set aside for use over Tex-Mex Breakfast Pizza.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen