Topped with Chopped Iceberg Salad, diced Roma tomatoes, green onions, radish and hot Salsa and fresh Jalapeno Ranch Dressing
Lunch or Dinner for 4
1 RollinGreens Taco Pack
2 cups water (Taco Pack)
1 T olive oil (Taco Pack)
8 small flour tortillas (Gluten Free is fine)
1 can Refried Beans
1 Head Romaine or Iceberg Lettuce
½ Cup cheese or vegan cheese
¼ cup Vegan Sour Cream
2 Roma Tomatoes or 10 Cherry Tomatoes
Salsa (Cheese Optional)
¼ cup Vegan Sour Cream (Jalapeno Ranch)
1/8 cup half & half or milk, or vegan milk (Jalapeno Ranch)
Granulated Onion (Jalapeno Ranch)
1 Fresh Garlic clove ((Jalapeno Ranch)
Fresh or Dried Parsley (Jalapeno Ranch)
1 Jalapeno (Jalapeno Ranch)
1 t salt (Jalapeno Ranch)
Preheat Oven to 400 degrees F.
In a medium pot, Add 2 cups of water and 1 T olive oil, heat to high and boil. Add Taco Pack, stir and reduce heat to med low. Allow to cook for 7-10 minutes or until liquid has almost evaporated.
Keep Taco Pack on stove top on low. Cover.
Remove tortillas from the refrigerator and open.
Place tortillas onto a baking sheet. Add ¼ cup refried beans, and ¼ cup RollinGreens Cooked Taco Pack. Spread evenly on the tortilla and cover with each with another tortilla. Paint each top tortilla with olive oil, Bake for 10 minutes.
Remove from oven and add ¼ cup of salsa to each Pizza (Cheese Optional)
Pace back into the oven and bake for another 5-7 minutes.
Rinse lettuce under cold water and allow it to drain and dry. Then In a large mixing bowl, or salad spinner, fill with cold water and wash lettuce. Repeat this step two more times. Dry lettuce and cut to ¼ inch slices.
Jalapeno Ranch. In a small mixing bowl, add all ingredients that have (Jalapeno Ranch) except the Jalapeno and the Garlic clove. On a cutting board chop garlic fine and add 1 t salt to it and smash it into the garlic, making garlic paste and place in a mixing bowl. Wash Jalapeno and dry. Rub a touch of oil on Jalapeno and then a touch of salt. Place into your oven on 400 Degrees F for 5 minutes or until skin starts to peel away from the Jalapeno. Remove from the oven and cover in foil, cellophane, or in a covered bowl for five minutes.
Remove skin and seeds from Jalapeno and cut into ½ inch pieces. Add to the ranch mixing bowl and blend with Immersion blender or in a blender until smooth.
Place into individual dressing ramekins.
Wash and cut tomatoes into ¼ inch cubes.
Cut green onions into ¼ inch slices.
Assembly of your Mexican Pizzas can be done on the baking sheet after exiting the oven.
Start by warming the tortillas in the oven for 2 minutes or until malleable.
Add lettuce, tomatoes, green onion, (cheese optional
Transfer each pizza to your favorite serving platter or your favorite eating plates.