Mexican Tortilla "Pizza"

38min prep 8min cook 30min  |  Created by: Emily Wilson

What a fun recipe! It's crispy, cheesy and vegetarian, but feel free to add some ground beef or chicken for a meat lovers' treat!

Ingredients

  • Fresh Lime Juice (3 Tablespoons)

  • Green Onion (1/2 Cup)

  • Iceberg Lettuce (1 1/2 Cups)

  • Roma Tomatoes (2)

  • Cheddar Cheese, Shredded (2 Cups)

  • Monterey Jack Cheese, Shredded (2 Cups)

  • Sour Cream (3/4 Cup)

  • Black Olives, Sliced (1/3 Cup)

  • Enchilada Sauce (1/2 Cup)

  • Refried Black Beans, Canned (1 (14 Ounces each))

  • Chili Powder (2 Teaspoons)

  • Cumin (1/2 Teaspoon)

  • Garlic Powder (1 Teaspoon)

  • Kosher Salt

  • Paprika (1 Teaspoon)

  • Vegetable Oil (1/2 Cup)

  • Flour Tortillas, 8" (8)

Equipment

  • Broiler

  • Stove Top

  • Baking Rack, Optional

  • Can Opener

  • Chef's Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Medium

  • Saute Pan, Medium (10"-12")

  • Sheet Pan

  • Spatula

Notes

  1. Toppings are optional here. Add avocado, cabbage, red onion, fresh cilantro or any other favorite taco toppings you enjoy.
     

Prep Steps

  • 1

    Cut the root end off the head of lettuce. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/2 inch pieces to measure the indicated amount.
    Iceberg Lettuce

  • 2

    Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
    Green Onion

  • 3

    Core the tomatoes and cut into 1/4 inch dice.
    Roma Tomatoes

  • 4

    In a medium mixing bowl, combine sour cream, chili powder, cumin, paprika, garlic powder and lime juice. Season with salt, then refrigerate until ready to use.
    Sour CreamChili PowderFresh Lime JuiceCuminPaprikaGarlic PowderKosher Salt

Cook Steps

  • 5

    Heat a medium saute pan over medium heat. Pour in vegetable oil so the bottom of the pan is covered in an even layer, then let warm.
    Flour Tortillas, 8Vegetable OilKosher Salt

  • 6

    Set a baking rack on top of a sheet pan, then set near the stove for the cooked tortillas.
    Flour Tortillas, 8Vegetable OilKosher Salt

  • 7

    Once oil is warm, add a tortilla. Oil should sizzle when tortilla is added. Press the tortilla down with a spatula as it cooks, flattening any bubbles that form. Once edges turn golden brown, flip and cook until the other side is also golden brown and tortilla is crispy, about 1-2 minutes total. Transfer cooked tortilla to baking rack and sprinkle with salt while warm. Repeat with all tortillas. If oil seems too hot, remove pan from heat for a few minutes to let cool in between batches.
    Flour Tortillas, 8Vegetable OilKosher Salt

  • 8

    Preheat the broiler on high.

  • 9

    To build the "pizzas," place half the tortillas on a clean sheet pan. Spread an even layer of refried black beans on top of each one, being careful not to crack the crispy tortilla. Scatter 2 tablespoons of tomatoes and 2 tablespoons of green onion over the black beans.
    Flour Tortillas, 8Green OnionCheddar Cheese, ShreddedMonterey Jack Cheese, ShreddedRoma TomatoesRefried Black Beans, CannedBlack Olives, SlicedEnchilada Sauce

  • 10

    Spread the sour cream mixture over the remaining tortillas, being careful not to crack the tortillas. Flip these over and place on top of the tortillas with black beans, green onion and tomatoes.
    Flour Tortillas, 8Green OnionCheddar Cheese, ShreddedMonterey Jack Cheese, ShreddedRoma TomatoesRefried Black Beans, CannedBlack Olives, SlicedEnchilada Sauce

  • 11

    Spread enchilada sauce evenly over the top of each Mexican tortilla pizza. Also sprinkle cheddar cheese and Monterey Jack cheese over the top, and divide the black olives and remaining green onion over the cheese.
    Flour Tortillas, 8Green OnionCheddar Cheese, ShreddedMonterey Jack Cheese, ShreddedRoma TomatoesRefried Black Beans, CannedBlack Olives, SlicedEnchilada Sauce

  • 12

    Place the tortilla pizzas under the preheated broiler and cook until the cheese is melted, about [3-5 minutes].
    Flour Tortillas, 8Green OnionCheddar Cheese, ShreddedMonterey Jack Cheese, ShreddedRoma TomatoesRefried Black Beans, CannedBlack Olives, SlicedEnchilada Sauce

  • 13

    After pizzas are out of the broiler, scatter the chopped lettuce evenly over the top of each, then cut into quarters.
    Iceberg Lettuce

  • 14

    Transfer the Mexican tortilla "pizzas" to each dinner plate and serve warm.
    Iceberg Lettuce

Produce

  • Fresh Lime Juice (3 Tablespoons)

  • Green Onion (1/2 Cup)

  • Iceberg Lettuce (1 1/2 Cups)

  • Roma Tomatoes (2)

Cheese & Lunchmeat

  • Cheddar Cheese, Shredded (2 Cups)

  • Monterey Jack Cheese, Shredded (2 Cups)

Dairy & Eggs

  • Sour Cream (3/4 Cup)

Canned Goods, Soups & Mixes

  • Black Olives, Sliced (1/3 Cup)

  • Enchilada Sauce (1/2 Cup)

  • Refried Black Beans, Canned (1 (14 Ounces each))

Spice & Baking

  • Chili Powder (2 Teaspoons)

  • Cumin (1/2 Teaspoon)

  • Garlic Powder (1 Teaspoon)

  • Kosher Salt

  • Paprika (1 Teaspoon)

Condiments, Oils & Dressings

  • Vegetable Oil (1/2 Cup)

International

  • Flour Tortillas, 8" (8)

Appliances

  • Broiler

  • Stove Top

Cooking Equipment

  • Baking Rack, Optional

  • Can Opener

  • Chef's Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Medium

  • Saute Pan, Medium (10"-12")

  • Sheet Pan

  • Spatula

Prep Steps

  • 1

    Cut the root end off the head of lettuce. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/2 inch pieces to measure the indicated amount.
    Iceberg Lettuce

  • 2

    Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
    Green Onion

  • 3

    Core the tomatoes and cut into 1/4 inch dice.
    Roma Tomatoes

  • 4

    In a medium mixing bowl, combine sour cream, chili powder, cumin, paprika, garlic powder and lime juice. Season with salt, then refrigerate until ready to use.
    Sour CreamChili PowderFresh Lime JuiceCuminPaprikaGarlic PowderKosher Salt

Cook Steps

  • 5

    Heat a medium saute pan over medium heat. Pour in vegetable oil so the bottom of the pan is covered in an even layer, then let warm.
    Flour Tortillas, 8Vegetable OilKosher Salt

  • 6

    Set a baking rack on top of a sheet pan, then set near the stove for the cooked tortillas.
    Flour Tortillas, 8Vegetable OilKosher Salt

  • 7

    Once oil is warm, add a tortilla. Oil should sizzle when tortilla is added. Press the tortilla down with a spatula as it cooks, flattening any bubbles that form. Once edges turn golden brown, flip and cook until the other side is also golden brown and tortilla is crispy, about 1-2 minutes total. Transfer cooked tortilla to baking rack and sprinkle with salt while warm. Repeat with all tortillas. If oil seems too hot, remove pan from heat for a few minutes to let cool in between batches.
    Flour Tortillas, 8Vegetable OilKosher Salt

  • 8

    Preheat the broiler on high.

  • 9

    To build the "pizzas," place half the tortillas on a clean sheet pan. Spread an even layer of refried black beans on top of each one, being careful not to crack the crispy tortilla. Scatter 2 tablespoons of tomatoes and 2 tablespoons of green onion over the black beans.
    Flour Tortillas, 8Green OnionCheddar Cheese, ShreddedMonterey Jack Cheese, ShreddedRoma TomatoesRefried Black Beans, CannedBlack Olives, SlicedEnchilada Sauce

  • 10

    Spread the sour cream mixture over the remaining tortillas, being careful not to crack the tortillas. Flip these over and place on top of the tortillas with black beans, green onion and tomatoes.
    Flour Tortillas, 8Green OnionCheddar Cheese, ShreddedMonterey Jack Cheese, ShreddedRoma TomatoesRefried Black Beans, CannedBlack Olives, SlicedEnchilada Sauce

  • 11

    Spread enchilada sauce evenly over the top of each Mexican tortilla pizza. Also sprinkle cheddar cheese and Monterey Jack cheese over the top, and divide the black olives and remaining green onion over the cheese.
    Flour Tortillas, 8Green OnionCheddar Cheese, ShreddedMonterey Jack Cheese, ShreddedRoma TomatoesRefried Black Beans, CannedBlack Olives, SlicedEnchilada Sauce

  • 12

    Place the tortilla pizzas under the preheated broiler and cook until the cheese is melted, about [3-5 minutes].
    Flour Tortillas, 8Green OnionCheddar Cheese, ShreddedMonterey Jack Cheese, ShreddedRoma TomatoesRefried Black Beans, CannedBlack Olives, SlicedEnchilada Sauce

  • 13

    After pizzas are out of the broiler, scatter the chopped lettuce evenly over the top of each, then cut into quarters.
    Iceberg Lettuce

  • 14

    Transfer the Mexican tortilla "pizzas" to each dinner plate and serve warm.
    Iceberg Lettuce

Mexican Tortilla "Pizza"

38min prep: 8min cook: 30min

What a fun recipe! It's crispy, cheesy and vegetarian, but feel free to add some ground beef or chicken for a meat lovers' treat!

Notes:
  1. Toppings are optional here. Add avocado, cabbage, red onion, fresh cilantro or any other favorite taco toppings you enjoy.
     

Ingredients

Produce

  • Fresh Lime Juice (3 Tablespoons)
  • Green Onion (1/2 Cup)
  • Iceberg Lettuce (1 1/2 Cups)
  • Roma Tomatoes (2)

Cheese & Lunchmeat

  • Cheddar Cheese, Shredded (2 Cups)
  • Monterey Jack Cheese, Shredded (2 Cups)

Dairy & Eggs

  • Sour Cream (3/4 Cup)

Canned Goods, Soups & Mixes

  • Black Olives, Sliced (1/3 Cup)
  • Enchilada Sauce (1/2 Cup)
  • Refried Black Beans, Canned (1 (14 Ounces each))

Spice & Baking

  • Chili Powder (2 Teaspoons)
  • Cumin (1/2 Teaspoon)
  • Garlic Powder (1 Teaspoon)
  • Kosher Salt
  • Paprika (1 Teaspoon)

Condiments, Oils & Dressings

  • Vegetable Oil (1/2 Cup)

International

  • Flour Tortillas, 8" (8)

Equipment

Appliances

  • Broiler
  • Stove Top

Cooking Equipment

  • Baking Rack, Optional
  • Can Opener
  • Chef's Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Medium
  • Saute Pan, Medium (10"-12")
  • Sheet Pan
  • Spatula

Prep Steps

  1. Cut the root end off the head of lettuce. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/2 inch pieces to measure the indicated amount.

  2. Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.

  3. Core the tomatoes and cut into 1/4 inch dice.

  4. In a medium mixing bowl, combine sour cream, chili powder, cumin, paprika, garlic powder and lime juice. Season with salt, then refrigerate until ready to use.


Cook Steps

  1. Heat a medium saute pan over medium heat. Pour in vegetable oil so the bottom of the pan is covered in an even layer, then let warm.

  2. Set a baking rack on top of a sheet pan, then set near the stove for the cooked tortillas.

  3. Once oil is warm, add a tortilla. Oil should sizzle when tortilla is added. Press the tortilla down with a spatula as it cooks, flattening any bubbles that form. Once edges turn golden brown, flip and cook until the other side is also golden brown and tortilla is crispy, about 1-2 minutes total. Transfer cooked tortilla to baking rack and sprinkle with salt while warm. Repeat with all tortillas. If oil seems too hot, remove pan from heat for a few minutes to let cool in between batches.

  4. Preheat the broiler on high.

  5. To build the "pizzas," place half the tortillas on a clean sheet pan. Spread an even layer of refried black beans on top of each one, being careful not to crack the crispy tortilla. Scatter 2 tablespoons of tomatoes and 2 tablespoons of green onion over the black beans.

  6. Spread the sour cream mixture over the remaining tortillas, being careful not to crack the tortillas. Flip these over and place on top of the tortillas with black beans, green onion and tomatoes.

  7. Spread enchilada sauce evenly over the top of each Mexican tortilla pizza. Also sprinkle cheddar cheese and Monterey Jack cheese over the top, and divide the black olives and remaining green onion over the cheese.

  8. Place the tortilla pizzas under the preheated broiler and cook until the cheese is melted, about [3-5 minutes].

  9. After pizzas are out of the broiler, scatter the chopped lettuce evenly over the top of each, then cut into quarters.

  10. Transfer the Mexican tortilla "pizzas" to each dinner plate and serve warm.

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