Category Archives: Mexican

Mexican Pizzas

Mexican Pizzas
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All the usual Mexican culprits on top a wholewheat pitta creates a pizza-like sensation.
Cuisine: Mexico meets Italy
Serves: 8
  • Wholewheat pitta breads (we used 8 small: bonus: they all fit in the oven at once!)
  • 1 can oil free refried beans (tip Coles own brand)
  • ½ cup salsa of choice, we used Old El Paso Mild
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • 1 large red onion, sliced
  • 1 cup Red roasted pepper / capsicum strips - from a jar or homemade
  • 2 can red kidney beans (or black beans), drained and rinsed
  • 2 cups frozen corn (not essential to defrost)
  • 1 large avocado
  • ½ cup raw cashews
  • Juice of a lime
  • Extra salsa of choice
  • Chillies etc to taste as required
  • Fresh chopped coriander if liked
  1. Preheat oven to 220 C
  2. In a medium bowl mix together the refried beans, the ½ cup salsa, and herbs and spices.
  3. Place your pitta breads on large oven trays (we used pizza trays with the holes) lined with baking paper.
  4. Divide the bean mixture up evenly between each pitta and smooth out evenly to the edges.
  5. Top generously and evenly with onion, capsicum, beans and corn.
  6. Bake in the oven for 10-15 or until piping hot and base is crispy.
  7. Whilst they are baking blend together the cashews and lime juice until thick and creamy.
  8. Top with dollops of salsa, cashew-lime cream and avocado, chillies, coriander etc and serve!


Lentil, Mushroom, Walnut, Quinoa & Black Bean Taco filling

This has been a long work in progress. Our family loves Mexican food and we usually make burritos or tacos but I have been looking for a dryer taco “meat” which doesn’t make them soggy.  After trying lots of variations I’ve come up with a winner!  Topped with avocado, salsa and spring onions, these tacos are delicious!

Lentil, Mushroom, Walnut, Quinoa & Black Bean Taco filling
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Recipe type: Main
Cuisine: Mexican
Serves: 8
  • 1 red onion, finely diced
  • 1 clove garlic, crushed or finely chopped
  • 3 cups finely chopped mushrooms
  • 1 teaspoon each of coriander, cumin, smoked paprika and dried oregano
  • 3 T tomato paste
  • 1 can lentils or 1.5 cups home cooked
  • 1 can black beans, drained and rinsed
  • 1 packet cooked red quinoa, or 1.5 cups of home made
  • ½ cup chopped walnuts
  • 1 cup frozen sweetcorn - defrosted
  • Salt & pepper
  1. Fry off the onion, spices then add all other ingredients.
  2. Add a splash of water and keep stirring from time to time until it dries out a little - should be fairly dry
  3. Toast corn tortillas in hot pan with lid so they steam and crispen.
  4. Spoon 2-3 dessertspoons in each taco and top with your favourite toppings - fresh salsa and diced avocado, hot sauce, coriander and lime juice!