Mexican Tortilla Pizza
15m
Prep Time
20m
Cook Time
6
Servings
Here is a quick and easy way to make a pizza -- use a Mission Tortilla. Bush's Pinto Beans, cheese, taco sauce, Red Gold Petite Diced Tomatoes, and other toppings, are layered on then baked for melty cheesy goodness.
Here is a quick and easy way to make a pizza -- use a Mission Tortilla. Bush's Pinto Beans, cheese, taco sauce, Red Gold Petite Diced Tomatoes, and other toppings, are layered on then baked for melty cheesy goodness.
Ingredients
COPY INGREDIENTS
6 Mission Soft Taco Flour Tortillas1 can Bush's Pinto Beans, 16 oz2 cups shredded Mexican cheese blend1/2 cup taco sauce, your favorite style1 can chopped mild green chilies, 4 oz1 can Red Gold® Petite Diced Tomatoes 14.5 oz, well drained4 green onions, slicedcrushed red pepper flakes, optional for toppingsliced black olives, optional for toppingsliced avocado, optional for topping
Instructions
- Preheat oven to 400°F.
- Place Mission Tortillas in a single layer on two baking trays. Spray lightly with baking spray. Place in preheated oven for 5 minutes, flip over and bake additional 5 minutes. Flatten with a spatula if they start to puff up. Remove from oven and increase temperature to 450°F.
- While oven is heating, drain the Bush's Pinto Beans, reserving the liquid, and place beans in a small bowl. Using a potato masher, rough mash the beans, adding 1-2 tablespoons of bean liquid if desired to get a course but spreadable texture.
- Assembly: divide the bean mixture evenly across the 6 tortillas (about a rounded 1/4 cup). Spread to the edges of the tortillas. Add 1/3 cup shredded cheese and spread evenly across the top. Drizzle with 1 tablespoon taco sauce, 1 tablespoon chopped green chilies, and 3 tablespoons Red Gold Petite Diced Tomatoes. Sprinkle each tortilla with green onions. Crushed red pepper flakes and sliced black olives can also be added.
- Bake for 10 minutes until cheese is melted and bubbly. Top with sliced avocado, if desired.
- Carefully cut into wedges and serve.
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