Vegetarian Mexican Pizza | Schnucks
Vegetarian Mexican Pizza Vegetarian Mexican Pizza 30M 30M 4
Nutrition facts: 999 52G 55MG 2052MG 97G 18G 36G
Ingredients: 4 ears fresh corn, husks and silk removed 2 tbsp. Schnucks olive oil 4 green onions, thinly sliced 2 medium tomatoes, seeded and chopped 1/4 tsp. salt 3 tbsp. pickled jalapeño peppers, drained and diced (optional) 1/2 cup Schnucks ranch dressing 1 and 1/2 tbsp. adobo from canned chipotle chile peppers, or 2 tsp chipotle Tabasco® sauce 2 (15 oz.) cans Schnucks black beans 4 large burrito sized flour tortillas 8 oz. finely shredded Mexican style cheese blend 1/2 cup chopped fresh cilantro leaves Instructions: Prepare outdoor grill for direct grilling over medium-low heat. Cut corn kernels from cobs. You should have about 3 cups. In nonstick 12-inch skillet, heat oil over medium-high heat. Add corn, onions, tomatoes and salt and cook 10 minutes or until corn is tender and most liquid evaporates, stirring occasionally. Stir in jalapeños, if desired. Makes about 4 cups. Meanwhile, in small bowl, stir together ranch dressing and adobo; set aside. Remove 1/4 cup liquid from 1 can of beans and transfer to medium bowl. Drain remaining beans, but do not rinse; add beans to liquid in bowl. With potato masher, coarsely mash beans. Place tortillas on each of 2 large cookie sheets. Spread about ½ cup beans on each tortilla to cover. Sprinkle about 1 cup corn mixture over beans, then sprinkle 1/2 cup cheese over corn mixture. Slide pizzas onto hot grill rack. Cover grill and cook 4 to 5 minutes or until cheese melts and bottoms brown, rotating pizzas occasionally. Return pizzas to cookie sheets; cut each pizza into 6 wedges. Drizzle 2 tablespoons of ranch mixture over pizzas and sprinkle with cilantro to serve.

Vegetarian Mexican Pizza

30-Minute Dinner, Grilling, Pasta & Pizza

30M

4

Ingredients

  • 4 ears fresh corn, husks and silk removed
  • 2 tbsp. Schnucks olive oil
  • 4 green onions, thinly sliced
  • 2 medium tomatoes, seeded and chopped
  • 1/4 tsp. salt
  • 3 tbsp. pickled jalapeño peppers, drained and diced (optional)
  • 1/2 cup Schnucks ranch dressing
  • 1 and 1/2 tbsp. adobo from canned chipotle chile peppers, or 2 tsp chipotle Tabasco® sauce
  • 2 (15 oz.) cans Schnucks black beans
  • 4 large burrito sized flour tortillas
  • 8 oz. finely shredded Mexican style cheese blend
  • 1/2 cup chopped fresh cilantro leaves

Instructions

  1. Prepare outdoor grill for direct grilling over medium-low heat. Cut corn kernels from cobs. You should have about 3 cups. In nonstick 12-inch skillet, heat oil over medium-high heat. Add corn, onions, tomatoes and salt and cook 10 minutes or until corn is tender and most liquid evaporates, stirring occasionally. Stir in jalapeños, if desired. Makes about 4 cups.
  2. Meanwhile, in small bowl, stir together ranch dressing and adobo; set aside. Remove 1/4 cup liquid from 1 can of beans and transfer to medium bowl. Drain remaining beans, but do not rinse; add beans to liquid in bowl. With potato masher, coarsely mash beans. Place tortillas on each of 2 large cookie sheets. Spread about ½ cup beans on each tortilla to cover. Sprinkle about 1 cup corn mixture over beans, then sprinkle 1/2 cup cheese over corn mixture.
  3. Slide pizzas onto hot grill rack. Cover grill and cook 4 to 5 minutes or until cheese melts and bottoms brown, rotating pizzas occasionally. Return pizzas to cookie sheets; cut each pizza into 6 wedges. Drizzle 2 tablespoons of ranch mixture over pizzas and sprinkle with cilantro to serve.

Nutrition Facts

999 CALORIES Per Serving

FAT: 52G

SATURATED FAT: 17G

CHOLESTEROL: 55MG

SODIUM: 2052MG

CARBOHYDRATES: 97G

FIBER: 18G

SUGAR: 1G

PROTEIN: 36G

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