I had absolutely no intention of blogging my dinner from last night and almost didn’t take a picture of it. That would have been a sad day for you — because this was ab-suh-loot-ley freakin’ fantastic.
Whenever I make Mexican food, I always make the same thing — rice, beans, and fajita vegetables for me and tacos for the Husband. Seeing as we eat Mexican at least once per week, it gets old after a while. Last night I switched things up by making the Husband a Mexican Taco Lasagna (he was a fan), so I though I should get creative for myself as well.
When I was younger, we ate fast food — a lot. Trips to Burger King, McDonald’s, and Wendy’s was never something that was thought twice about. Once in a blue moon, we would go to Taco Bell for dinner. Seeing as my mom was (and still is) a vegetarian, there wasn’t much she could eat there. Her favorite item to get, however, was a Vegetarian Mexican Pizza — a crispy crust topped with refried beans, cheese and tomatoes. Seeing as my mom and I have always been the same person, I would order the same. The pizza would come in an awesome personal pan box and I would never be disappointed in its greasiness (or its ability to not make my stomach hurt — seriously, when did my stomach problems even start?) — but, then again — I was 10.
My own version was on my table in less than ten minutes, filled me up (a hard task to do), and was insanely delicious. I am foreseeing this socca based crust in my future for many more meals to come.
Socca Mexican Pizza (serves 1)
- 1/4 cup garbanzo bean flour
- 1/4 cup water
- 1/4 tsp. garlic
- 1/4 tsp. chili powder
- 1/4 tsp. paprika
- 1/2 tsp. cumin
- 1/3 cup refried beans (I used Trader Joe’s traditional vegetarian refried beans)
- 1/4 avocado, sliced thinly
- 1/2 tomato
- 1/2 cup shredded lettuce
Directions: In a small bowl, mix the garbanzo bean flour, 1/4 cup water, the spices, and whisk until smooth. Heat a greased small non stick skillet (I used an 8 inch) to medium high heat and pour the garbanzo bean flour batter into the skillet. Heat on one side for 4-5 minutes, not flipping until the socca can be flipped easily with a spatula.
Note: It’s really hard to resist the urge to flip it before it’s ready! You’ll think it will be ready a lot sooner than it actually is. Mine was browning on the sides and had a plethora of bubbles (like pancakes) on the uncooked side.
After flipping, cook for an additional 3-4 minutes, or until the socca is semi-crisp. Once the socca is done, spread 1/3 cup refried beans on the socca, add avocado, tomato slices, and shredded lettuce. Cut into four pieces and serve immediately.
Don’t be afraid to lick your fingers and pray to God your husband still finds you just a little bit attractive.
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