Mexican Pizza from Taco Bell was my first introduction to this culinary combo. I wish I had known how to make it when I was a kid. It would have been good currency as the little sister to two older brothers. We just had french bread pizzas or pizza bagels.
The only thing is, I never liked how it was a double layer in the Taco Bell version. It made everything pretty mushy (refried beans included!) and if I remember correctly it all fell apart and tomatoes went all over the place. In this iteration, we get one layer of goodness. The only tomatoes are in the salsa layer at the bottom. Less mush! More crunch. Red peppers to add color and bonus health points.
I like to cut each pizza into quarters so I can fold each piece in half like I would a slice of pizza! It’s like an open-faced quesadilla and the novelty has not worn off to this day! If you’re looking for a simple/inexpensive dinner option, Mexican Pizza will definitely help you shake things up! If we don’t have sour cream, Greek yogurt works great too!
Ingredients involved:
Lay a tortilla on a baking sheet.
Salsa layer down. This is like our pizza sauce!
Spread out the beans.
Top with red pepper and cheese.
More cheese and green onions!
TADA!!!
After a trip in the oven…
We are ready to serve!
Top with cilantro, sour cream & hot sauce.
Mexican Pizza
makes 2 pizzas
- 2 flour tortillas (burrito sized)
- 1/2 cup salsa
- 1 red bell pepper, chopped
- 1 1/2 cups cooked black beans
- 1 1/2 cups shredded cheddar cheese
- 2 green onions, finely chopped
- cilantro (optional topping)
- 4 tablespoons sour cream (optional topping)
Preheat oven to 400F. Take each tortilla and spread a few spoonfuls of salsa on top. Top tortillas with peppers, black beans and finish with the shredded cheese& green onions.
Put pizzas on a baking sheet and bake for 10-12 minutes or until browned and crispy. Top each pizza with cilantro and sour cream and slice to serve.
