This speedy, customizable meal is a family-friendly dream when you don’t feel like cooking. It also happens to be a healthy, plant-based option that satisfies meat-eaters and vegetarians alike!
My brother’s wife clued me in on this quick and easy meal years ago, and it’s been a favorite in our house ever since.
My husband and kids love the taste. I have serious appreciation for the speed and convenience. And if you’ve contemplated making my recent recipe for Baked Refried Dip, there’s a way to incorporate any leftovers into the following meal.
The easy recipe uses a tortilla as the crust and refried beans in place of pizza sauce. For extra flavor, I simply substitute leftover bean dip for the canned refried beans. (Update: this recipe for homemade refried beans is an excellent option too.) After a sprinkling of cheese and a quick crisp in the oven, the personal-size pizzas are loaded with shredded lettuce, salsa, avocado, and any other taco-type toppings you enjoy.
It’s a pizza-taco-salad hybrid that’s surprisingly tasty.
This gem of a recipe has rescued me on many a busy weeknight over the years. You can opt for a fork and knife, but pizza is finger food after all. So feel free to use your hands, folding it taco-style if you like.
If you make this Easy Baked Refried Bean Dip (it’s perfect for game days and Cinco de Mayo celebrations), use any leftover on the pizzas in place of the refried beans.
Homemade Refried Beans are yet another flavorful alternative to the canned variety, although I have used the latter many times!
As a final note… For its crisp crunch, lettuce is a topping I consistently use for the Mexican pizzas. (Chopped hearts of romaine and iceberg lettuce work well.) But as I was making the pizzas recently, I realized that I was completely lettuce-less. I did, however, have a bag of cabbage slaw, so I whipped up this Tex-Mex-inspired slaw (pictured below) and piled that on top after baking.
The oohs and ahhs were just a little louder thanks to this new twist, and the effort was still quite minimal. For those who may be inclined to try, the slaw holds up well over several days in the fridge, making leftovers a treat. It can also be used in traditional or fish tacos, burrito-type bowls, burgers, sloppy Joes, turkey sandwiches, or served as a simple side salad.
However you choose to adorn this filling, plant-based meal, I think you’ll appreciate the flavor and convenience and find the easy pizzas to be delightfully satisfying to meat-eaters and vegetarians alike.
As mentioned above, Cumin Lime Coleslaw works well as an alternative topping to lettuce on the pizzas. It can also be served as a crisp, delicious side dish to the Mexican pizzas, as well as virtually any Tex-Mex fare. Similarly, the slaw is fantastic with burgers, whether served on the side or on top.
Mexican pizzas are a pizza-taco-salad hybrid that rely on a convenient combination of pantry staples and fresh veggies that you’re likely to have on hand. Plus they’re easy to customize to various preferences.
I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
- Corn tortillas (6-inch diameter; sprouted* or regular)
- Refried beans (about 1/4 cup per tortilla; canned are fine; Baked Refried Bean Dip works really well, too)
- Shredded cheese (Mexican blend is great, and we enjoy sharp cheddar, too)
- Topping suggestions: shredded lettuce (I like to very thinly slice a crisp Romaine heart); diced bell peppers; diced tomatoes and/or salsa or taco sauce; chopped avocado or guacamole; sliced black olives; sour cream or plain Greek yogurt; sliced scallions; chopped fresh cilantro, etc.
-
Preheat the oven to 400 degrees F. Bake the desired number of tortillas on a baking sheet for 4-5 minutes or until slightly crispy. Remove from the oven and spread the tortillas with the refried beans. Sprinkle with an even layer of cheese. Return to the oven for another 4 minutes or until beans are heated through and the cheese is melted. Top with lettuce, salsa, and additional toppings of choice.
- Sprouted corn tortillas can be found in the frozen section of many grocery stores. Their texture is slightly heartier and chewier than regular corn tortillas. I’ve used an option by Food for Life, and the only ingredients are organic sprouted corn, water, sea salt, and lime.
Nutritional Details:
- Option 1: using canned refried beans, topped with chopped green peppers and olives: Calories 250, protein 11 gm, total fat 12 gm, saturated fat 7 gm, cholesterol 30 mg, sodium 590 mg, total carbohydrate 25 gm, fiber 3.2 gm
- Option 2: Use fat free, low sodium refried beans, reduced fat cheese and same toppings as above: Calories 250, protein 11 gm, total fat 10 gm, saturated fat 4 gm, cholesterol 20 mg, sodium 400 mg, total carbohydrates 27 gm, fiber 3.8 gm
- Option 3: Top with avocado slices to add an additional 2 grams of healthy monounsaturated fat, 1 gm carbohydrate and 1 gm fiber along with a boost of vitamin A, vitamin C, and Potassium
- Option 4: Using homemade refried beans: Calories 250, protein 11 gm, total fat 9 gm, saturated fat 4 gm, cholesterol 20 mg, sodium 325 mg, total carbohydrates 27 mg fiber 4 gm
Pingback: » 33 Fabulous Cinco de Mayo Recipes Sumptuous Spoonfuls
YUM!! I love this tasty salad recipe!! 🙂
Thank you for sharing! I love the styling. Looks beautiful (and tasty, too)!
Pingback: The Fountain Avenue Kitchen – Speedy Guacamole