Mexican Inspired Tortizza
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Mexican Inspired Tortizza

Mexican Inspired Tortizza

with Chorizo and a Black Bean & Avocado Salsa

The great thing about pizza toppings is you can add them to any kind of base. You don’t always need to use pizza dough. Take this tortizza recipe, a tortilla wrap-based pizza alternative that’s ready in just 15 minutes. Bake the tortillas in the oven with a lathering of tomato puree and stringy mozzarella cheese and sprinkle over chorizo for a smokey flavour. Once golden and bubbly, add the Mexican toppings for a spicy and tangy kick and serve with salsa, coriander and spring onion.

Tags:
Rapid
Spicy
Allergens:
Milk
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Mozzarella

(Contains Milk)

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

60

Tomato Puree

60

Chorizo

½

Black Beans

½

Lime

1

Spring Onion

½

Green Chilli

1

Coriander

1

Avocado

Not included in your delivery

1

Olive Oil

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Nutritional information

Energy (kcal)804 kcal
Energy (kJ)3363 kJ
Fat49 g
of which saturates20 g
Carbohydrate57 g
of which sugars7 g
Protein33 g
Salt2.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Chopping Board
Knife
Large Bowl
Spoon
Plate

Instructions

Prep the Tortizzas
1

a) Preheat your oven to 200°C. b) Drain the mozzarella and tear into small chunks. c) Arrange your tortillas (2 per person) on baking trays and cover with the tomato puree, leaving a 1cm border around the edge. d) Share the diced chorizo and mozzarella between the tortillas.

Bake
2

a) Bake the tortizzas in the oven until golden and the mozzarella is bubbly, 7-8 mins.

Make the Salsa
3

a) Meanwhile, drain and rinse the black beans. b) Zest, then halve the lime. c) Trim and thinly slice the spring onion. d) Thinly slice the green chilli. TIP: Halve lengthways and remove the seeds first if you don't like things too hot! e) Roughly chop the coriander (stalks and all).

Prep the Avocado
4

a) Slice lengthways into the avocado. b) Once you reach the stone, turn the avocado around to cut it in half. c) Twist each half and pull it apart. d) Remove the stone then scoop out the insides onto your chopping board. e) Chop into 1cm chunks.

Mix Up the Salsa
5

a) Mix the black beans, avocado, lime zest and half the spring onion together in a large bowl. b) Add in juice of your lime(s) and the olive oil (see ingredients for amount). c) Mix well and season with salt and pepper. d) Keep to one side.

Time to Eat
6

a) When the tortizzas are ready, pop them onto your plates. b) Serve the salsa on top and finish with a sprinkle of coriander, remaining spring onion and as much chilli as you like. Enjoy!