Mini Nacho Pizzas

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

2 English muffins, split in half
1/3 cup vegan cheese shreds, vegan pepper jack flavor used
1/3 cup roasted tomato salsa
1/4 cup refried beans, vegan (canned, low-fat vegan used)
1 small jalapeno, sliced
1/4 cup onion sliced
2 tbsp tomato, diced
fresh topping: 1/2 large avocado, diced + tossed in lime or lemon juice

Other optional toppings:
1 Tbsp black olives
diced tofu (try lime-chipotle-agave marinated!)
cilantro
sour cream, vegan

Garnish: fresh citrus wedges, lime or lemon + chopped parsley or cilantro

Instructions:

Vegan, makes 4 mini pizzas

Preheat oven to a warm temperature – around 350-400 degrees.

Pull apart your English muffins. Prep your veggies by chopping/slicing. Add either the salsa or refried beans to the muffin bread. Layering generously. Then add the vegan cheese and veggie toppings. Place on baking sheet and place on top rack in oven. Allow to bake for about ten minutes at 400 degrees. Then for an additional 2 minutes, broil so that the tops get bubbly and blackened.

Pull from oven or bake for an additional 1-2 minutes on oven rack (no baking sheet) if you want extra crispy bottoms. Serve warm with fresh avocado on top. Cilantro would make a nice garnish. Citrus wedges too.

From kblog.lunchboxbunch.com