Mexican Pizza
Mexican Pizza
Rated 5.0 stars by 1 users
Category
easy, week night dinner, late night snack
Cuisine
Tex-Mex
Servings
2-4
Prep Time
10 minutes
Cook Time
30 minutes
This is the nostalgic kind of comfort food that doesn’t need reinventing: crisp tortillas, a layer of creamy refried beans, tangy taco sauce, and melted cheese finished with diced tomatoes and scallions. It’s the weeknight version of the Taco Bell favorite, but better.
Ingredients
- For the Base
- 4 small (6-inch) flour tortillas
- Olive oil spray or a light brush of oil
- For the Layers
- 1 cup (250 g) refried beans
- ½ cup (120 ml) taco sauce or enchilada sauce
- 1½ cups (150 g) shredded Mexican cheese blend (cheddar + Monterey Jack)
- For Topping
- 1 medium tomato, diced
- 2–3 green onions, thinly sliced
- Optional: sour cream, black olives, jalapeños
Directions
- Crisp the Tortillas Preheat oven to 400°F (200°C).
- Lightly oil both sides of each tortilla.
- Place on a baking sheet and bake for 4–5 minutes per side, until golden and crisp.
- They should hold their shape but still have a little flexibility.
- 2. Warm the Beans While the tortillas bake, heat refried beans in a small saucepan over low heat until smooth and spreadable. If needed, thin with a splash of water or broth.
- 3. Assemble Spread a generous layer of warm refried beans on two tortillas.
- Top each with another tortilla to form the “pizza” base.
- Spoon taco sauce over the top tortilla.
- Sprinkle evenly with shredded cheese.
- 4. Bake Return to the oven for 8–10 minutes, or until cheese is fully melted and bubbling at the edges.
- 5. Finish & Serve Remove from oven and top with diced tomatoes and sliced green onions.
- Slice into quarters and serve immediately with a little extra taco sauce on the side.
Recipe Note
If you like a slight char, broil the pizza for the last 1–2 minutes to crisp the cheese edges. For extra depth, spread a thin smear of enchilada sauce under the beans before layering.