Mexican Tortilla Pizzas with Mushroom Pan Sausage
Crispy corn tortilla pizzas are loaded with colorful veggies, black beans, and a savory mushroom "sausage" spiced with smoky chorizo seasoning. Manchego cheese adds a rich, melty layer, while a drizzle of Sriracha yogurt and fresh avocado bring the perfect finish. It’s a satisfying, veggie-forward dinner that comes together in under an hour.
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Servings:
Ingredients
Mushroom Pan Sausage
- 6 ounces mushrooms
- 4 cloves garlic
- 1 Tablespoon ghee
- ½ Tablespoon avocado oil
- 2½ teaspoons Chorizo Spice Blend
- ¼ teaspoon salt
- ½ teaspoon pepper
Pizzas
- 4 6-inch corn tortillas
- ½ Cup grated manchego cheese
- 1 Cup Swiss chard (or spinach) thinly sliced
- ¾ Cup grape tomatoes quartered – about 15 tomatoes
- ½ can black beans rinsed and drained
- ½ medium jalapeno diced
- ½ medium yellow or orange bell pepper diced
- ¼ medium red onion diced
- 2 Tablespoons pumpkin seeds
- dash salt
- dash pepper
- dash garlic powder
Toppings
- ¼ recipe Sriracha Yogurt Sauce
- 1 medium avocado diced and sprinkled with salt, pepper, and garlic powder
- cilantro flowers, cilantro microgreens, and/or chopped cilantro for garnishing and flavor
Instructions
- Make mushroom pan sausage: Process mushrooms and garlic in food processor until finely chopped. Heat ghee and olive oil in medium sauté pan over medium heat. Add processed mushrooms and garlic, Chorizo Spice Blend, salt, and pepper. Cook, stirring occasionally until mushrooms have released water and are browned (about 8-10 min). Remove from heat and set aside.
- Make pizzas: While pan Sauage is cooking, toast corn tortillas in a toaster oven or in a dry cast iron skillet until just starting to crisp; they will finish crisping in oven. Set aside.
- Preheat oven to 425℉. Place tortillas on a baking rack set over a baking tray. Sprinkle tortillas with cheese and Swiss chard (or spinach). Then, using small spoons, drop mushroom pan sausage on top. Sprinkle chopped tomatoes with salt, pepper, and garlic powder, and add to pizzas. Then top with black beans, diced bell peppers, diced jalapeños, and diced red onions. Sprinkle each pizza with pumpkins seeds. Bake about 6-9 minutes until cheese is melting and topping are warm. While pizzas are baking, prep sauce, avocado, and cilantro.
- After removing from the oven, top with diced avocado (sprinkled with salt, pepper, and garlic powder), drizzle with Sriracha Yogurt Sauce, and garnish with cilantro flowers, leaves, or microgreens. Serve immediately.
Notes
Check tortillas ingredients. Many have additives. Try to find ones that just have corn, water, and lime. If you are in the Atlanta area you may be able to find the ones I like to use from Molino Tortelleria.
Preferred Ingredients:
Ghee – Ancient Organics Unsalted Ghee
Avocado Oil – Avohass Organic Avocado Oil
Nutrition
Serving: 1pizza | Calories: 418kcal | Carbohydrates: 32g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 181mg | Potassium: 758mg | Fiber: 10g | Sugar: 6g
Calories: 418kcal