Taco Tuesday - But Make It Pizza!

     Did you know animal agriculture is one of the leading causes of global warming?  Not only does our current way of raising livestock lead to mistreatment and abuse of animals, it also leads to rampant deforestation and CO2 emissions, which plague our climate.  With this knowledge, you may feel overwhelmed about where to start limiting meat and dairy in your diet.  
      One way I have increased my intake of said vegetables is to trick my taste buds into feasting on a plethora of healthy items on pizza at least once a week.  What used to be a guilt-ridden, naughty “treat-yo-self” dinner has become something I look forward to with joy.  This recipe is one of my favorite pizza adventures, and you won’t even miss the cheese!

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Vegan Taco Pizza

1 packet of your favorite organic taco seasoning blend
1 16 oz can black beans
1 16 oz can vegetarian refried beans
½  cup frozen corn
½  cup chopped bell peppers (I love red, orange, and yellow)
½ small red or white onion, chopped
2 frozen Cauliflower Pizza Crusts or plain frozen crust of your choice

Topping Suggestions:

Guacamole or Slices of Fresh Avocado
Shredded Romaine Lettuce
Salsa of your choice
Chopped Fresh Cilantro
Chopped Fresh Green Onion
Plain Unsweetened Almond Milk Yogurt (This is a great substitute for sour cream, and I am still amazed at how good this stuff is!)

Directions:

1. In a large pan, sauté onions and peppers on medium heat with a little oil of your choice until they are soft.
2. Add seasoning packet, drained and rinsed black beans, and corn.
3. Meanwhile, heat your oven according to directions found on the frozen crust of your choosing; and coat the frozen crusts with an even layer of the refried beans.
4. Top the pizzas with the black bean and veggie mixture evenly, then bake for approximately 15 minutes. Keep a close eye as the pizzas to prevent burning.
5. Dress the pizzas with as much of the toppings as you would like, and enjoy!

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I hope you will enjoy this easy and delicious recipe. Your body and our planet will thank you!
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Xoxo,
Rachel @cookinwithkaplan