Meatless Monday (on Tuesday) rolls in strong this week by bringing us the plate full of deliciousness that is: Vegetarian Chipotle Naan Pizza. This flavor explosion of a meal is loaded with veggies, black beans, chipotle peppers, and queso quesadilla, making it a hearty veggie-full option for Meatless Monday — or any day!
So you know how I am mostly avoiding processed foods and added sugars? Naan occasionally falls outside that mostly category, because: naan, and ALDI now carries this Specially Selected naan for $1.99 that is pretty comparable to Stonefire. (It’s not terrible, though — 4g sugar in an entire piece.)
I had this pack of naan calling out to me, and I had some leftover chipotles in adobo from this weekend’s chipotle chicken wraps, and I had a couple of peppers that needed to be used, and I had some leftover cooked corn on the cob, and… well, you can probably see where I’m heading with this…
… Straight back to the fridge for a piece of leftover pizza, that’s where! 😉 P.S. — This vegetarian naan pizza is also excellent eaten cold.
Take a few minutes to browse through the Meatless Monday category for additional vegetarian main dish ideas, too.
Vegetarian Chipotle Naan Pizza
Ingredients
2 Tbsp olive oil
1 can corn, drained (or kernels from two cooked ears of corn on the cob)
1/2 a medium yellow onion, chopped
1 tsp chili powder
1 tsp cumin
2 cloves garlic, chopped
2 sweet bell peppers (red, yellow, and/or orange), chopped
2 Tbsp fresh lime juice (about one small lime)
Sea salt, to taste
1 can black beans, drained and rinsed
Four pieces of naan bread (one pack at ALDI)
6 chipotles in adobo, plus sauce *see note
1.5 cups shredded queso quesadilla (or cheese of choice)
2 chopped green onions (optional)
* Note: This pizza will be fairly spicy, which I find to be a plus. If you are sensitive to spice or serving small children, however, you can alternatively brush the naan with olive oil and add just a little of the chipotle peppers & sauce to each.
Directions
In large pan, heat olive oil over medium-high heat until shimmering. Add corn, onion, chili powder, and cumin and cook for 2-3 minutes. Stir, add garlic and peppers, and continue to saute over medium-high heat (stirring only occasionally) for another 10 minutes or until peppers and corn are browned. Stir in lime juice, sea salt, and black beans and cook for another minute or so until beans are heated through.
Meanwhile, chop up six chipotle peppers. Arrange naan on two rimmed baking sheets. Spread chopped chipotle peppers plus a little of the sauce from the chipotles in adobo evenly across each piece of naan, then add queso quesadilla.
Top each piece of naan generously with the bean/corn/pepper mixture. Bake at 400 degrees for 14 minutes or until cheese is melted and edges and bottom of naan are browned, flipping pans around and switching oven racks halfway through.
Top with chopped green onions (optional), slice each naan into four small pieces, and serve.
Get in my belly!
The chewy buttery naan here makes the perfect foil for the spicy chipotle peppers, and the crisp-tender veggies provide the perfect counterpoint to the the softer milder black beans. These veggie chipotle naan pizzas are super filling and only take about 30 minutes from start to finish to throw together, making them a great Meatless Monday dinner option.
Vegetarian Chipotle Naan Pizza, printable recipe
Vegetarian Chipotle Naan Pizza
Ingredients
- 2 Tbsp olive oil
- 1 can corn, drained (or kernels from two cooked ears of corn on the cob)
- 1/2 a medium yellow onion, chopped
- 1 tsp chili powder
- 1 tsp cumin
- 2 cloves garlic, chopped
- 2 sweet bell peppers (red, yellow, and/or orange), chopped
- 2 Tbsp fresh lime juice (about one small lime)
- Sea salt, to taste
- 1 can black beans, drained and rinsed
- Four pieces of naan bread (one pack at ALDI)
- 6 chipotles in adobo, plus sauce *see note
- 1.5 cups shredded queso quesadilla (or cheese of choice)
- 2 chopped green onions (optional)
Instructions
- In large pan, heat olive oil over medium-high heat until shimmering.
- Add corn, onion, chili powder, and cumin and cook for 2-3 minutes.
- Stir, add garlic and peppers, and continue to saute over medium-high heat (stirring only occasionally) for another 10 minutes or until peppers and corn are browned.
- Stir in lime juice, sea salt, and black beans and cook for another minute or so until beans are heated through.
- Meanwhile, chop up six chipotle peppers.
- Arrange naan on two rimmed baking sheets.
- Spread chopped chipotle peppers plus a little of the sauce from the chipotles in adobo evenly across each piece of naan, then add queso quesadilla.
- Top each piece of naan generously with the bean/corn/pepper mixture.
- Bake at 400 degrees for 14 minutes or until cheese is melted and edges and bottom of naan are browned, flipping pans around and switching oven racks halfway through.
- Top with chopped green onions (optional), slice each naan into four small pieces, and serve.
Notes
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Melissa Jellie
Friday 5th of May 2017
This looks like an adventure. But a delicious adventure!