Speedy Mexican Pizzas
Yield: as many as needed


  • 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.


  1. 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.

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