Taco Pizza

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Fitbits are equal parts motivating and gut-wrenching.

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I got one for Christmas in an attempt to be mindful of my activity (or lack thereof).

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Turns out my daily yoga session is only like 8 steps.

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What’s a girl gotta do to get her 10,000 steps?! I don’t run and it rains here. I’m meant to be indoors. I’ve really been trying to think outside of the box, though. Cleaning is actually a nice way to get some steps. My baseboards are shined up like pennies! I’ve also been practicing old dance moves. Turns out I’m still pretty terrible. I am, however, quite good at reading. Instead of cozying up with a good read, I just walk and read. All around the house. Garrett is moderately upset with this new hobby because, apparently, it’s distracting when I walk in front of him during his evening TV time.

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I think “Destined to be Sedentary” will be a chapter in my memoir.

 

Time: 1 hour (prep + cooking) | Serves: 2 (or 1 if you’re me)

Ingredients:

  • 1 whole wheat crust
  • 1 package of soyrizo
  • 1 can of beans
  • 1 can of corn, drained
  • 1 jalapeno, diced + more for topping
  • 1 roma tomato, diced
  • 1 cup of butter lettuce, shredded
  • 1/4 cup of cilantro, chopped
  • 1/2 of an avocado, chopped
  • Tortilla chips
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Prep dough according to package directions
  • Preheat oven to 450
  • Heat olive oil in a cast iron kitchen over medium heat
  • Add soyrizo, cook 4-5 minutes
  • Add jalapeno + corn, cook another 2-3 minutes, set aside
  • Meanwhile, add beans + juice to a small pot over low-medium heat
  • Add cumin + chili powder + S+P, cook 6-7 minutes
  • Spread beans on crust
  • Top with soyrizo mix
  • Bake 10 minutes
  • Top with lettuce + tomatoes + avocado + crumbled tortilla chips + cilantro
  • Serve hot
  • Fold pizza slice into shape of taco for some real Shutter Island business

 

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