- 15-MINUTE REFRIED BEANS-------------
- 1 teaspoon olive oil
- 1 medium yellow onion, chopped
- 3 15-ounce cans pinto beans, rinsed and drained
- 2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 2 teaspoons ground cumin
- 2 teaspoons ancho chile powder
- 1½ teaspoons ground coriander
- ¾ teaspoon smoked paprika
- ½ cup low-sodium vegetable broth
- 3 tablespoons canned diced green chiles
- 2 tablespoons lime juice
- Salt and black pepper to taste
- 4 flour tortillas (rice flour or corn tortillas to make them gluten-free; if using corn tortillas, use 2 per person)
- Pepperjack Cheese Sauce
- 1 cup chopped fresh tomatoes
- ½ cup sliced pitted black olives, optional
- Optional toppings: sliced avocado, chopped or shredded greens of your choice, chopped green onions, Pickled Red Cabbage & Onion Relish
- Preheat the oven to 400°F . Line one or two baking sheets with aluminum foil or silicone baking mats. Set aside.
- To make the refried beans: Heat the olive oil in a large shallow saucepan over medium heat. Add the onion and sauté until just translucent, 3 to 4 minutes. Add the beans, liquid aminos, cumin, chile powder, coriander, paprika, and broth. Cook for about 5 minutes, until heated through and about half of the liquid has been absorbed.
- Add the green chiles and lime juice and remove from the heat. Transfer to a food processor and pulse until the beans are mostly smooth with some chunks. Add salt and pepper.
- To make the pizzas: Spread out the tortillas on the baking sheets. Spread refried beans generously over each one. Drizzle the cheese sauce over the beans and sprinkle the chopped tomatoes and olives (if using) over each pizza. Bake for 10 minutes, or until the tortillas are crispy.
- Top the pizzas with your additional toppings and serve immediately.
Leftover beans can be kept in an airtight container in the fridge for 5 to 6 days or frozen for up to 2 months. When reheating, you may need to add a few tablespoons of broth or water to thin them out again.