Friday, May 15, 2009

Nacho Bread Pizza


This is so tasty and the topping options are endless! Instead of mashing up black beans, I just used a can of refried beans.

1 loaf baguette or french bread
1 T EVOO
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 (15-ounce) can black beans
2 teaspoons hot sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper
1 cup prepared salsa, any variety
2 cups shredded Cheddar, Monterey Jack or pepper Jack
1 heart romaine or 1/2 iceberg head, shredded
1/2 cup chopped black olives
1/4 red onion or 2 to 3 scallions, chopped
2 plum or vine tomatoes, seeded and diced

Directions
Split bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats.

Preheat oven to 350 degrees F.

Heat a small nonstick skillet over medium heat. Add oil, garlic and jalapeno. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown.

Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve.

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