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Tex-Mex Pizza with Chorizo and Black Beans

Mary Anne here. Yesterday Mariel and I shared our mutual sorrow at having so little time for our beloved blog. But before you feel tooo terribly sad over our negligence, it’s actually a time to celebrate! My gorgeous girl and her fabulous husband have moved to the ‘burbs…and just a mere mile from this madre. Score! To top off the delight, they’re preparing their new nest for a little person I’ll joyfully call grandchild. So while this blog-baby might be a bit neglected of late, we’re certain all our friends will understand that Mariel and I are a wee bit distracted but promise to return on a regular basis in the not-too-distant future.

In the meantime, I’ve been cooking here and there for my son-in-law and am channeling some of his favorite flavors since his bride will be out-of-cooking-commission in just a few short weeks. The man loves his takeout, so after several south-of-the-border creations such as my Spicy Breakfast Strata and Chile con Queso, this Tex-Mex pie was a no-brainer.

I will confess, I didn’t make my own Sofrito and relied instead on Goya’s Recaito, which is cilantro- rather than tomato-based, but the final product was hardly compromised by my time-saving indulgence. The pizza was created in under 45 minutes so it won a spot in our Last-Minute Meals category. Swap out the chorizo with grilled portobello ‘shrooms and create your very own vegetarian version. This is one of those meals that just screams for your creative touch!

Tex-Mex Pizza with Chorizo and Black Beans
Makes 1 Large Pizza (6 slices)

Pizza dough, (6) tortillas, or Boboli ready-made crust – $1.50
¼ lb. Chorizo, diced – $4.98
15 oz. can black beans, rinsed and drained – $0.89
4 Tablespoons Goya Sofrito or Recaito – $1.29
1 Jalapeno pepper, minced – $0.22
1½ cups reduced fat Pepper Jack Cheese or any Mexican blend of your choice – $2.00
¼ lb. grape or cherry tomatoes, sliced – $1.20
Grand Total Assuming a Well-Stocked Pantry: $12.08
Total Per Slice: $2.01

1. Preheat oven to 450 degrees. Using a mesh strainer, drain and rinse the black beans under cold running water.

2. Transfer the beans to a medium bowl and add the Sofrito or Recaito. Using a potato masher or the tines of a large fork, gently mash the beans with the sofrito. Stir in the minced Jalapeno pepper.

3. Spread evenly over the pizza dough, tortillas, or Boboli.

4. Sprinkle the top with the chorizo and grated cheese. Arrange the sliced tomatoes around the outer edge as seen in the photo.

5. Bake for 8 to 10 minutes (on either a heated pizza stone or baking sheet) until the cheese is bubbling and melted. Allow to cool for about 5 minutes before cutting into slices with a pizza wheel. Serve hot with a side of guacamole or salsa, if desired.