Tortilla Pizzas

Name: Tortilla Pizzas
Yield: 6 servings
Ingredients: 12 (4-inch) corn tortillas (or flour tortillas); 1 teaspoon vegetable oil (or cooking oil of choice or margarine); 1 can (16 ounces) low-sodium, fat-free refried beans; 1/4 cup onion, chopped; 2 ounces fresh or canned green chili peppers, diced; 3 tablespoons red taco sauce; 3 cups vegetables, chopped (try broccoli, mushrooms, spinach, and red bell pepper, or use your favorite veggies); 1/2 cup part-skim mozzarella cheese, shredded; cilantro (1/2 cup chopped, fresh, optional)

Source: Healthy Latino Recipes Made with Love California Department of Health Services California Latino 5-A-Day Campaign

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

These mini pizzas combine the flavors of tacos with the fun and variety of pizza. A favorite for kids and adults alike.

Makes

6 servings

Ingredients

12 (4-inch) corn tortillas (or flour tortillas)
1 teaspoon vegetable oil (or cooking oil of choice or margarine)
1 can (16 ounces) low-sodium, fat-free refried beans
1/4 cup onion, chopped
2 ounces fresh or canned green chili peppers, diced
3 tablespoons red taco sauce
3 cups vegetables, chopped (try broccoli, mushrooms, spinach, and red bell pepper, or use your favorite veggies)
1/2 cup part-skim mozzarella cheese, shredded
cilantro (1/2 cup chopped, fresh, optional)

Directions

Wash hands with soap and water.
Brush one side of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza.
Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside.
Heat refried beans, onion, and half of the chili peppers together in a medium saucepan, stirring occasionally. Remove from heat.
Spread about 1/3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1/2 tablespoon taco sauce, then top with 1/2 cup of the chopped vegetables, 1 teaspoon chili peppers, and 1 tablespoon cheese for each pizza.
Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.

Notes

Corn tortillas used for nutrient analysis. Using flour tortillas will change nutrition information. Learn more about: Onions Broccoli Mushrooms Spinach Bell Peppers Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.