Mini Mexican Pizzas

By Vegiegail

From the McDougall Newsletter

Ingredients

• For Adobo seasoning:
• 1/2 medium red onion, diced
• 3 garlic cloves, diced
• 1 jalapeño, diced
• 2 tomatoes, diced
• 2 tsp lemon juice
• 4 slices butternut squash
• 1 cup cooked black beans
• 2 tsp adobo seasoning (recipe follows)
• Earth Balance (for cookie sheet)
• 1 tsp garlic powder
• 1 tsp dried Mexican oregano
• 1 tsp peppercorns
• 1/2 tsp cumin
• 1 tsp salt

Details

Servings 2

Preparation

Step 1

For Adobo Seasoning:

Grind all the ingredients together with a mortar and pestle or in a coffee grinder. Store in jar with tight-fitted lid.

For Pizzas:

Preheat oven to 425°F.

Stir together the diced vegetables with lemon juice and set aside.

Peel the non-hollow end of a butternut squash and slice off four approximately 2-inch thick rounds. Cut minor depressions into slices to hold the toppings and to look more like a standard crust.

Mash cooked black beans with a fork. Divide evenly, and press into squash shells. Top with diced ingredients and a sprinkling of adobo seasoning.

Bake on a greased cooked sheet for at least 20 minutes. Serve hot.