Tortilla Pizzas

Name: Tortilla Pizzas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 (4-inch) corn or flour tortillas; 1 teaspoon vegetable oil or cooking oil; 1 can (16 ounces) low-sodium, fat-free refried beans; 1/4 cup chopped onion; 2 ounces fresh or canned green chili peppers, diced; 3 tablespoons red taco sauce; 3 cups chopped vegetables (such as broccoli, mushrooms, spinach, or red bell pepper); 1/2 cup shredded part-skim mozzarella cheese; 1/2 cup fresh chopped cilantro (optional)

Recipe GLPR44e926f47a9d81

Mexican

Main Course

35 min

204 cal

Servings: 6

Stovetop

SNAP eligible

Crispy pan-fried tortilla crusts topped with seasoned refried beans, fresh vegetables, melted cheese, and a touch of cilantro. A delicious and quick main dish that layers wholesome ingredients between pressed corn or flour tortillas. Perfect for a weeknight meal or casual gathering.

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Ingredients

12 (4-inch) corn or flour tortillas

1 teaspoon vegetable oil or cooking oil

1 can (16 ounces) low-sodium, fat-free refried beans

1/4 cup chopped onion

2 ounces fresh or canned green chili peppers, diced

3 tablespoons red taco sauce

3 cups chopped vegetables (such as broccoli, mushrooms, spinach, or red bell pepper)

1/2 cup shredded part-skim mozzarella cheese

1/2 cup fresh chopped cilantro (optional)

Directions

Wash your hands thoroughly with soap and warm water before beginning food preparation.
Damp one side of each tortilla by brushing it lightly with water to make it pliable.
Press the wet sides of two tortillas together, forming a doubled-up crust for your pizza base. Repeat with remaining tortillas to create 6 pizza bases.
Lightly brush both outer surfaces of each pressed tortilla pair with the vegetable oil.
Heat a large frying pan over medium-high heat. Cook each tortilla base 2–3 minutes per side until golden brown and crispy. Transfer to a plate and set aside.
In a medium saucepan over medium heat, combine the refried beans, chopped onion, and half of the diced green chili peppers. Heat through, stirring occasionally, until warmed (about 3–5 minutes). Remove from heat.
Spread approximately 1/3 cup of the warm bean mixture evenly across each tortilla crust.
Top each pizza with 1/2 tablespoon of taco sauce, then layer with 1/2 cup of the chopped vegetables, 1 teaspoon of the remaining diced chili peppers, and 1 tablespoon of shredded mozzarella cheese.
Return each topped tortilla pizza to the frying pan over medium heat. Cook for 2–3 minutes until the cheese is melted and the toppings are heated through.
Transfer the finished pizzas to serving plates and top with fresh chopped cilantro if desired. Serve immediately while warm.

Comments

Grocery List Plus Editorial Staff4.5

This is an accessible weeknight dish that lands you at about $1.50 per serving when shopping at Harris Teeter or Walmart—refried beans and tortillas are the cost anchors, but both are pantry staples in Charlotte. The 35-minute window is realistic for a household with one oven, though if you're frying tortillas on a skillet first and then topping, budget five minutes longer. The real strength is flexibility: green chili peppers (fresh at any major chain, or canned if you swing by Food Lion or ALDI for budget versions) work with pantry beans and cheese, and leftover pizzas reheat decently in a toaster oven or skillet. One caveat is that fresh cilantro can be a second-stop item if your Food Lion doesn't stock it reliably—call ahead or substitute parsley from the deli section.