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Bean and Pepper Tortilla Pizza recipe | no bake Indian style bean vegetable pizza | quick pan vegetable pizza |
Tarla Dalal
26 April, 2014
Table of Content
Bean and Pepper Tortilla Pizza recipe | no bake Indian style bean vegetable pizza | quick pan vegetable pizza |
Crafting Quick and Delicious No-Bake Tortilla Pizzas
This recipe for Bean and Pepper Tortilla Pizza, an Indian-style, no-bake vegetable pizza, offers a brilliant solution for a quick and satisfying meal. Utilizing readily available leftover tortillas or chapatis as the base, it transforms simple ingredients into a flavorful treat. The beauty of this recipe lies in its simplicity and speed, making it perfect for those busy days when you crave something wholesome yet don't have much time for elaborate cooking. This pan-cooked pizza promises a crispy base and a bubbling, cheesy topping that's ready in minutes.
Preparing the Vibrant Bean and Pepper Topping
The heart of this tortilla pizza is its flavorful and vibrant topping. It's a delightful blend of textures and tastes, starting with baked beans, which provide a creamy, savory base. To this, finely chopped capsicum (bell pepper) adds a fresh crunch and sweet undertone, while finely chopped green chilies introduce a hint of warmth and spice, adjustable to your preference. Deseeded and chopped tomatoes bring a juicy, slightly tangy element, perfectly complemented by the tang and richness of tomato ketchup. A sprinkle of dry red chili flakes (paprika) adds another layer of subtle heat, and a pinch of salt balances all the flavors, creating a well-rounded and appealing mixture.
Assembling Your Quick Pan Pizzas
Once the topping is mixed and divided into four equal portions, the assembly process begins. A broad non-stick pan is heated over a very slow flame and lightly brushed with a touch of olive oil. This ensures the tortilla base will become deliciously crisp without burning. One leftover tortilla or chapati is carefully placed onto the prepared pan. Over this, one portion of the vibrant bean and pepper topping is spread evenly, extending almost to the edges. Finally, a generous sprinkle of 2 tablespoons of grated processed cheese is evenly distributed over the topping, promising a gooey, melted layer.
The No-Bake Cooking Process: Achieving Crispy Perfection
With the tortilla pizza assembled in the pan, the magic happens under a lid. The pan is covered with a lid to trap the heat, allowing the cheese to melt beautifully and the topping to warm through. Crucially, the cooking is done on a very slow flame. This slow cooking is key to achieving two vital elements: a crisp tortilla base that holds up well to the toppings, and perfectly melted, bubbling cheese. It's a testament to how patient, low-heat cooking can yield surprisingly delicious results, transforming simple ingredients into a delightful no-bake pizza.
Repeating and Garnishing for Delightful Servings
After the first tortilla pizza is cooked to golden-brown perfection with melted cheese, the process is repeated for the remaining three tortillas. Steps two through four are followed for each, ensuring every pizza achieves the same crispy base and gooey top. Once all four tortilla pizzas are ready, they are swiftly transferred for garnishing. A few sliced black olives are delicately placed over each pizza, adding a briny note and an elegant visual appeal. This simple garnish elevates the dish, making it not just delicious but also attractive.
Serving Hot for the Best Experience
The final and most important step is to serve these Bean and Pepper Tortilla Pizzas immediately. Their appeal lies in their freshness—the crispness of the tortilla base, the warmth of the melted cheese and filling, and the freshness of the olives are best enjoyed right off the pan. This recipe provides a wonderfully quick, customizable, and satisfying way to repurpose leftover chapatis or tortillas into a wholesome, Indian-style vegetable pizza that's perfect for a speedy snack, a light meal, or even an impromptu gathering.
Tags
Preparation Time
6 Mins
Cooking Time
8 Mins
Total Time
14 Mins
Makes
4 tortilla pizzas
Ingredients
To Be Mixed Into A Topping
3/4 cup baked beans
1/4 cup finely chopped capsicum
1 tsp finely chopped green chillies
1/4 cup deseeded and chopped tomato
1 tbsp tomato ketchup
1/2 tsp dry red chilli flakes (paprika)
salt to taste
Other Ingredients
4 left-over tortillas or chapatis
olive oil for brushing
8 tbsp grated processed cheese
For The Garnish
a few sliced black olives
Method
- Divide the topping into 4 equal portions and keep aside.
- Heat a broad non-stick pan and brush it with a little olive oil.
- Place one tortilla on it, spread 1 portion of the topping evenly over it and sprinkle 2 tbsp cheese evenly over it.
- Cover the pan with a lid and cook on a very slow flame till the tortilla is crisp and the cheese has melted.
- Repeat steps 2 to 4 to make 3 more tortilla pizzas.
- Serve immediately.
Bean and Pepper Tortilla Pizza recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 214 cal |
| Protein | 9.5 g |
| Carbohydrates | 27.1 g |
| Fiber | 5.1 g |
| Fat | 8.4 g |
| Cholesterol | 18 mg |
| Sodium | 465.1 mg |
Click here to view Calories for Bean and Pepper Tortilla Pizza
The Nutrient info is complete
Payal Parikh 86
July 15, 2020, 3 p.m.
This is such an easy and quick fix up recipe, the most important is to serve this as soon as it is made...kids as well as adults will relish it..
Sudha Pandey
Feb. 25, 2020, 10:56 a.m.
Tarla Dalal
Feb. 25, 2020, 10:56 a.m.
Thank you for the feedback. Keep sharing your reviews for the articles and recipes you like.
Hiren kumar shukl
April 14, 2016, 9:45 p.m.
Kafi easy aur kam waqt me bannewala pizza hai. khane me bhi lazzetdar hai.
Meena Nagda
Nov. 18, 2011, 7:29 a.m.
Tarla Dalal
Nov. 18, 2011, 7:29 a.m.
Hi Meena , we are delighted you loved the Bean and Pepper Tortilla Pizza recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
