1can corn, drained (or kernels from two cooked ears of corn on the cob)
1/2a medium yellow onion, chopped
2sweet bell peppers (red, yellow, and/or orange), chopped
2Tbspfresh lime juice (about one small lime)
Sea salt, to taste
1can black beans, drained and rinsed
Four pieces of naan bread (one pack at ALDI)
6chipotles in adobo, plus sauce *see note
1.5cupsshredded queso quesadilla (or cheese of choice)
2chopped green onions (optional)
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.
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.
Vegetarian Chipotle Naan Pizza from Mashup Mom: https://www.mashupmom.com/vegetarian-chipotle-naan-pizza/