Clayudas are a Mexican dish that has a lot in common with pizza. Tortillas are slathered with a spicy black bean purée (the same way a pizza gets spread with tomato sauce), baked, then sprinkled with various toppings.
- 1 Tbs. canola oil
- 1 small white onion, diced (1 cup)
- 1 clove garlic, minced (1 tsp.)
- 1 tsp. ground cumin
- 1 15-oz. can black beans, rinsed and drained
- 1 canned chipotle chile in adobo sauce, drained
- 1⁄2 tsp. light brown sugar
- 4 8-inch flour tortillas
- 8 oz. slaw mix
- 1⁄2 cup chopped fresh cilantro
- 2 Tbs. fresh lime juice
- Preheat oven to 450°F. Heat oil in saucepan over medium-high heat. Add onion, and cook 5 minutes, or until translucent. Add garlic and cumin, and cook 1 minute more. Place onion mixture in blender with beans, chipotle chile, sugar, and 3 Tbs. water. Blend until smooth. Season with salt and pepper, if desired.
- Place 2 tortillas each on 2 baking sheets. Spread bean mixture on tortillas, and bake 5 to 7 minutes, or until edges become golden.
- Toss slaw in bowl with cilantro and lime juice. Season with salt and pepper, if desired. Top each clayuda with slaw, and cut into triangles.
PER SERVING: 157 CAL; 6 G PROT; 4 G TOTAL FAT (0.5 G SAT FAT); 25 GCARB; 0 MG CHOL; 436 MG SOD; 5 G FIBER; 2 G SUGARS
Categories: Vegetarian recipes