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    Home » recipes » entree » Easy Mini Nacho Pizzas!

    by Kathy Patalsky · updated: Mar 23, 2020 · published: Feb 4, 2013 · About 2 minutes to read this article. Leave a Comment

    Easy Mini Nacho Pizzas!


    These fun Mini Nacho Pizzas are inspired by my love of two recipes: English muffin mini pizzas and cheezy vegan nachos. This recipe is also a perfect way to use up leftover jars of salsa in your fridge!

    Easy recipe. Fifteen minutes or so .. and done. Hot lunch approved. Serve with a fizzy citrus sip.

    This recipe includes protein, veggies and bubbly vegan cheese deliciousness..

    Appetizers for Dinner. I made these fun bites during the Super Bowl and decided that they are more than just appetizers – they are perfect as entree mini pizzas. I paired them with some guacamole and lively spinach salads tossed in a agave lime dressing.

    Estimated nutritional info per mini pizza – using whole wheat English muffins:

    Mini Nacho Pizzas
    vegan, makes 4 mini pizzas

    2 English muffins, split in half (spelt, sprouted grain or whole wheat varieties are my favorite)
    ⅓ cup vegan cheese shreds, vegan pepper jack flavor used
    ⅓ cup roasted tomato salsa (hot variety used!)
    ¼ cup refried beans, vegan (canned, low-fat vegan used)
    1 small jalapeno, sliced
    ¼ cup onion sliced
    2 tablespoon tomato, diced

    fresh topping: ½ large avocado, diced + tossed in lime or lemon juice

    other optional toppings:
    1 tablespoon black olives
    diced tofu (try lime-chipotle-agave marinated!)
    cilantro
    sour cream, vegan

    garnish: fresh citrus wedges, lime or lemon + chopped parsley or cilantro

    Directions:

    1. Preheat oven to a warm temperature – around 350-400 degrees.
    2. Pull apart your English muffins. Prep your veggies by chopping/slicing.
    3. Add either the salsa or refried beans to the muffin bread. Layering generously. Then add the vegan cheese and veggie toppings.
    4. Place on baking sheet and place on top rack in oven. Allow to bake for about ten minutes at 400 degrees. Then for an additional 2 minutes, broil so that the tops get bubbly and blackened.
    5. Pull from oven or bake for an additional 1-2 minutes on oven rack (no baking sheet) if you want extra crispy bottoms.
    6. Serve warm with fresh avocado on top. Cilantro would make a nice garnish. Citrus wedges too.

    More recipes you may enjoy

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    • Vegan Potato Skins! Fully Loaded. For Game Day or Any Day.
    • Sip This -> Wild Blueberry Shake!
    • Orange Spice Chia Energy Muffins. With Maca!

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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