Just call it pizza Part 2! - Black bean goodness

Hey!

Excited to bring you another new healthy recipe I found for the kids.

Its easy...Its delicious and full of goodness.


Mom Tips: 
There's no meat or dairy. You can feel free to add your choice or cheese or cheese alternative if you wish.

If making some for the whole family, add the jalapeno on top of the pizza rather than in the black bean dip. 

Ingredients

4 corn tortillas, or whole-wheat tortillas (6-inches in diameter) I used Ezekiel Sprouted wraps
1/2 cup Black Bean Dip, recipe follows
1 large tomato, seeded and diced
1 cup shredded green cabbage
1/4 cup chopped fresh cilantro leaves
Directions
Preheat the oven to 400 degrees F.

Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.

Black Bean Dip:
2 teaspoons olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon minced jalapeno pepper
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro leaves
1 tablespoon water
Salt and freshly ground black pepper
Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.

Put the beans into a food processor. (I used a blender and a spoon and it was fine.)  Add the onion mixture and the rest of the ingredients and puree until smooth.

Yield: 1 cup

Recipe courtesy of the Food Network

Let's just call it "pizza" - Helping mom's serve healthy alternatives. pt.1

I dedicate this post to all the mom's that are seeking healthy alternatives for their picky kids, especially toddlers and those that have allergies and eczema.

I used to think that a tummy full with some veggies on the side was a good thing. We have to make sure our kids are fed right? Eat all their dinner right?
But having a toddler who refuses fruits and veggies even though I do, got me thinking. PLUS..I now know that the truth is...a tummy full is not a tummy full anymore.
GMO's, PROCESSED JUNK....INGREDIENTS WE CANT SPELL!!....  Time to take back our lives...


Introducing a healthy 0 meat, 0 "cheese", 0 "milk", chock full of veggies, filled with proteins and vitamins dish, that I like to call "Let's just call it pizza"

(In adult language, its a frittata with zucchini, mushrooms and tomatoes. Please don't tell your kids its loaded with veggies until after they're done. :-))

Ingredients/Shopping List:

(Semi-domestic mommy tip: You can copy and paste this right into your smart phone notepad or into an email and then open at the grocery store.)

1 1/2 cups of roughly chopped Ripe tomatoes.
( Fresh is great, but canned organic roasted or whole is a good choice too)
1 cup sliced baby bella or white Mushrooms
Egg Replacer or 2 eggs and 4 eggwhites ( depending on your kids dietary needs or allergies
1/2 large Zucchini thinly sliced
1/2 cup of red onions finely chopped
2 cloves of garlic minced/crushed
1-2 TBSP  olive oil ( preferably extra virgin)
1/2 tsp sea salt
1/2 - 1 cup of shredded vegan mozzarella
Black pepper to taste
1 tbsp chopped oregano

(***Note: You can either use four eggs and 1/2 cup almond milk or simply follow the above. )

Preheat oven to 350 degrees

Prepare veggies:

Chop tomatoes or open canned tomatoes and place in a dish
Slice zucchini and then half them into semi circles.
Slice mushrooms
Finely dice red onion

If using almond milk Measure your Almond milk and then mix with the 4 whole eggs

Grate the vegan mozarella ( You can find this in your specialty aisles at the food store or at your local vegan or health store.)

If using eggs and whites or egg and egg white replacers. Separate your 2 whole eggs and 4 eggwhites, then whisk them til theyre nice and frothy.

Heat an oven safe frying pan over medium high heat. When ready, place the olive oil in to heat slightly ( remember that heating any oil to high temps makes it toxic!)
Reduce heat and then saute the mushrooms, garlic and onions. About 3-5 minutes. (Make sure they do not char or burn! :-)

Add sliced zucchinis on top to layer. Then add tomatoes. And a pinch of salt evenly over. ( Starting to feel like we're making pan top lasagna huh? lol)

Let those veggies cook about 3-5 more minutes

Pour your egg mixture over the vegetables. Then add another pinch of salt, ( optional) and black pepper to taste (optional). Let cook for two minutes on low.

Place in oven for 7-10 minutes only. Checking with a table knife to make sure its cooked through.

MAKE SURE YOU USE YOUR OVEN MITT OR TOWEL TO TAKE OUT OF THE OVEN!!! Or else! You've been warned.

Invert onto a large round dish, or slice pizza style right in the pan and serve!