Charred Corn and Zucchini Mini Mexican Pizzas

Name: Charred Corn and Zucchini Mini Mexican Pizzas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings firm-ripe avocado for garnish; 4 baby zucchini ends trimmed and thinly sliced; 158 milliliters About refried black beans; 1 leave cilantro for garnish; 1 corn cob (optional); 4 servings canola, grapeseed, or coconut oil; 4 servings Crumbled feta or Cotija cheese for garnish; 3 garlic cloves finely chopped; 4 servings kosher salt and Freshly ground black pepper; 1 medium poblano chile trimmed, seeded, and roughly chopped; 1 mediums red onion finely chopped; 4 servings salsa verde for garnish; 4 (4-inch) flour or whole wheat tortillas

Charred Corn and Zucchini Mini Mexican Pizzas might be just the Mexican recipe you are searching for. One serving contains 480 calories, 15g of protein, and 37g of fat. This vegetarian recipe serves 4. If you have firm-ripe avocado, kosher salt and pepper, corn cob, and a few other ingredients on hand, you can make it. To use up the coconut oil you could follow this main course with the Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) as a dessert. A few people really liked this main course.

Instructions

Heat oven to 450F and arrange a rack in the middle.

Equipment you will use

Oven

Brush tortilas on both sides with a bit of the oil then toast until just golden brown, about 5 minutes. Meanwhile, add enough oil to a nonstick large skillet to coat the bottom then heat over medium-high heat.

Ingredients you will need

Toast

Cooking Oil

Equipment you will use

Frying Pan

When the oil shimmers, add the onion, stir, season with salt and freshly ground black pepper and cook until soft, about 3 to 5 minutes.

Ingredients you will need

Ground Black Pepper

Onion

Salt

Cooking Oil

Add the garlic, poblano, and zucchini and cook until poblano is soft and zucchini is golden brown, another 5 minutes.

Ingredients you will need

Zucchini

Poblano Pepper

Garlic

Assemble the pizzas by putting a few spoonfuls of black beans on the bottom of the toasted tortillas.

Ingredients you will need

Black Beans

Tortilla

Add the zucchini mixture, top with a bit of crumbled cheese and place back in the oven until the tortillas are brown and the cheese is melted, about 5 to 10 minutes.

Ingredients you will need

Cheese

Tortilla

Zucchini

Equipment you will use

Oven

If desired, char the corn over an open flame or grill (you can have it raw too). Trim the corn kernels off the cob and, if using, top each pizza with a bit of the corn. Top with salsa, avocado, and some cilantro leaves and serve.

Ingredients you will need

Fresh Cilantro

Corn

Avocado

Salsa

Equipment you will use

Grill

Equipment

Oven

Frying Pan

Grill

Ingredients

Servings:

4servings

firm-ripe avocado for garnish 4

baby zucchini ends trimmed and thinly sliced 158milliliters

About refried black beans 1leave

cilantro for garnish 1

corn cob (optional)4servings

canola, grapeseed, or coconut oil 4servings

Crumbled feta or Cotija cheese for garnish 3

garlic cloves finely chopped 4servings

kosher salt and Freshly ground black pepper 1medium

poblano chile trimmed, seeded, and roughly chopped 1mediums

red onion finely chopped 4servings

salsa verde for garnish 4

(4-inch) flour or whole wheat tortillas

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.