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Tostada Naan Pizza

Servings 4

Ingredients

Spicy Black Beans:

  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp cumin & 1/2 tsp cumin separated used in two different steps
  • 1 tsp taco seasoning & 1.5 tsps taco seasoning separated used in two different steps
  • 1/2 tsp hing
  • 2 15.5 oz can black beans lightly mashed
  • 2 tbsp water
  • 1/2 tsp oregano dried
  • 1 tsp parsley dried
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp red chili powder
  • 1/4 cup sour cream light
  • 2 tbsp salsa any variety
  • 2 tbsp cheese mexican blend

For Naan assembly:

  • 2 8.8 oz Stonefire Whole Grain Naan packages 2 naans in each package
  • 1 10 oz Old El Paso can Enchilada sauce
  • 2 roma tomatoes diced
  • 1/2 orange bell pepper diced
  • 1/2 red onion diced
  • 1 cup shredded mexican cheese
  • 1/4 cup green onions diced, for garnish
  • 1/3 cup shredded lettuce for garnish

Optional

  • drizzle Ranch Dressing

Instructions

For black beans:

  1. In a large saucepan, heat oil over medium heat. Let oil heat up and then add in 1 tsp minced garlic, 1/2 tsp of cumin, 1 tsp taco seasoning and 1/2 tsp hing. Once oil and spices begin to sizzle, add in lightly mashed black beans and 2 tbsps of water. Mix together to incorporate all ingredients.

  2. Next add in remaining spices: 1/2 tsp cumin, 1.5 tsps taco seasoning, 1/2 tsp oregano, 1 tsp parsley, 1/4 tsp garlic powder, 1/4 tsp red pepper flakes and 1/2 tsp red chili powder. Mix together. Next add in sour cream, salsa and cheese. Continue to mix and fold together until all ingredients are incorporated and beans are creamy. Remove from heat and set aside. 

For Naan Assembly:

  1. Preheat oven to 350F. You can use a large pizza pan or any large oven safe pan. Place naan on pizza pan, or any pan of choosing, and lightly brush naan with olive oil. Allow Naans to crisp in the oven for 12-15 minutes.

  2. Once crisped, remove from oven and start to assemble. Start with spreading black beans on the naan first. Then pour a spoonful or two of enchilada sauce and spread on top of the beans. Then sprinkle on diced tomatoes, bell peppers and onions. (Save the green onions and lettuce as a garnish). Lastly, sprinkle on cheese. Repeat for remaining naans.

  3. Place back in the oven for 3-4 minutes or until cheese melts.

  4. Garnish with green onions and lettuce and enjoy! For an extra kick: try with ranch sauce drizzled on top!

Recipe Notes

  • You will notice in many of my recipes, there are two separate steps for adding in spices. The first step is to create a sizzling oil base with spices and then adding in spices after all ingredients are incorporated. This creates an extra flavorful dish!
  • Don't forget to lightly mash the beans using a potato masher. First drain beans from liquid, next rinse the beans,  and then mash. No need to perfectly mash each and every single bean, just a light mash will give the perfect texture to spread onto the naan!
  • If you do not have hing, simply omit. 
  • I prefer Chi Chi's spicy salsa, but any variety will work. Click here for link to salsa. 
  • Click here for link to the naans I used. 
  • For a crispy naan, preheat in oven for 12-14 minutes. For a softer crisp, preheat for 7-10 minutes.