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Mexican Inspired Tortizza

Mexican Inspired Tortizza

with Chorizo and a Black Bean & Avocado Salsa

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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:SpicyRapid
Allergens:MilkCereals 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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 ball(s)

Mozzarella

(ContainsMilk)

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

2 sachet

Tomato Puree

60 grams

Chorizo

½ pack(s)

Black Beans

½ unit(s)

Lime

1 unit(s)

Spring Onion

½ unit(s)

Green Chilli

1 bunch(es)

Coriander

1 unit(s)

Avocado

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3393 kJ
Energy (kcal)811 kcal
Fat49.0 g
of which saturates18.0 g
Carbohydrate53 g
of which sugars7.0 g
Protein35 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Sieve
Zester
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

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

2

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

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 spicy!. e) Roughly chop the coriander (stalks and all).

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

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.

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!