Ingredients

The following ingredients have 5 Servings
  • 2 sheets puff pastry (thawed)
  • 1 egg (beaten, for brushing the pastry)
  • 1 teaspoon olive oil
  • 1/2 cup onion (chopped)
  • 6 cloves garlic (minced)
  • 1 15-ounce can black beans, undrained
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 8 ounces Mexican chorizo
  • 2 cups shredded Oaxaca or Monterey Jack cheese
  • 1-2 jalapeños (optional, sliced)
  • ½ cup snipped fresh cilantro
  • 1 avocado (sliced)

Instruction

  • Preheat oven to 425 degrees F.
  • Roll out the pastry onto a floured surface until it reaches a 12x12 inch square. Cut into four 6-inch squares. Transfer to parchment lined baking sheets. With a butter knife score a 1/4-inch frame around each square of pastry. Don't cut all the way through. Brush pastry squares all over with a beaten egg and set aside.
  • In a skillet heat olive oil over medium heat. Add onion and garlic and cook about 3 minutes or until tender. Remove from heat; stir in beans, lime juice, and water.
  • Transfer mixture to a food processor or blender. Cover and pulse until mixture is spreadable.
  • In an ungreased skillet cook chorizo over medium-high heat about 5 minutes or until fully cooked, using a wooden spoon to break up chorizo.
  • Spread the inside of each pastry square with black bean mixture, leaving the borders free.
  • Top with cheese and chorizo and if desired, a few jalapeño slices. Repeat with remaining puff pastry squares and ingredients to make more pizzas.
  • Bake for about 12 to 15 minutes until rising and they start to brown.
  • Transfer pizzas to cutting bard; let cool for 1 minute. Top with avocado slices and sprinkle with cilantro.