Mexican Pizza Cake w/ Sun Dried Tomato Jalapeño Cornbread {gluten & oil-free}
Mexican Pizza Cake w/ Sun Dried Tomato Jalapeño Cornbread {gluten & oil-free} Author: Jasmine Briones / Sweet Simple Vegan
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Total Time: 2 hours
- Yield: 5-6
- Category: Entree
- Cuisine: Vegan
Ingredients
- 1/2 15.5 oz can oil-free refried beans (I used Trader Joe’s salsa style*)
- 3/4 cup guacamole
- 1/3 cup oil-free nacho cheese (we used Nacho Mom’s)
- Pizza sauce (oil-free from Trader Joe’s)
- Sliced avocado
- Grilled bell peppers
- Diced red onion
- Fire roasted corn (we thawed a frozen bag from Whole Foods)
- 3 recipes of the Sun Dried Tomato Jalapeño CornbreadLime, to serve
Instructions
- Bake three batches 3 recipes of the Sun Dried Tomato Jalapeño Cornbread in 8″ cake pans. Allow it to cool to room temperature.
- To assemble, top the first layer with refried beans and nacho cheese. Add the next layer on top of that, then top with guacamole. Add the final layer, then top with pizza sauce, sliced avocado
- grilled bell peppers, diced red onion and fire roasted corn.
- Serve sliced with a side of lime.
Notes
If you do not have access to “Salsa Style” refried beans, simply mix refried beans and salsa at a 3:1 ratio to make your own 🙂
3.5.3208
Find it online: https://staging.naderboraie.com/2016/07/mexican-pizza-cake/