READY IN 30 mins

Fiesta Corn Tortilla Pizzas

Read Reviews (3)

"I devised this simple snack for my Cinco de Mayo Fiesta party years ago. An instant hit, they get gobbled up so fast that I enlist guests and form an assembly line at the grill, no skillet needed. Guests love being involved in the action." — lucylove is not a baking

Directions

Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
Sprinkle Mexican cheese blend over refried beans.
Carefully transfer a tortilla pizza back to the skillet, bean side up.
Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
Slice pizzas to serve.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Footnotes

Cook's Notes:
Crisp tortillas on an open grill over low/medium heat or with a griddle placed on the grill over high heat.
Always set browned tortillas on a wire cooling rack to prevent them from steaming and losing their crispness. Do not overload with toppings, just a very thin layer of beans and light sprinkling of cheese. Be sure to scoop the gel from the tomatoes before dicing. Soggy crust is your enemy and will make for flimsy slices.

Reviews More Reviews

Apr 21, 2012

I made enough for three people. I did not worry about pan frying them, I just heated them on both sides of the tortilla in the skillet, took the tortilla out, laid the warm tortilla on a foil lined cookie sheet and topped it, then baked it until everything was warm and melty. I served this with my homemade salsa. I loved the simplicity of this recipe (the kids thought that tortilla pizzas were great) and it used the rest of a package of tortillas I had to get rid of. Win/win. I'll make this again.

—Sarah Jo

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May 03, 2012

My family LOVED these and they are so easy to put together! I did use chives instead of green onions because I have an herb explosion in my backyard right now--including cilantro! These are perfect for a quick Cinco de Mayo party, and so simple to do you can throw a party in minutes ; ). We ate ours with sour cream and taco sauce. Thanks Lucylove!

—jrbaker

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4 Ratings

Sep 21, 2012

Used flour tortilla instead (none of us likes corn tortilla, just a personal preference) and everyone enjoyed it. Made it the lazy people's way... browned them in a skillet on stovetop and then added beans and cheese and heated it more and then removed them, topped it with everything else and moved them to preheated toasteroven for a few more minutes to keep them warm. Voila! Thanks for sharing.

—Cute Brunettes

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Nutrition

Calories
154 kcal
8%

Carbohydrates
13.8 g
4%

Cholesterol
22 mg
7%

Fat
8.2 g
13%

Fiber
3.3 g
13%

Protein
7.4 g
15%

Sodium
345 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fiesta Corn Tortilla Pizzas

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 154
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
** Saturated Fat 4.8g 24 %
Cholesterol 22mg 7 %
Sodium 345mg 14 %
** Potassium 190mg 5 %
Total Carbohydrates 13.8g 4 %
Dietary Fiber 3.3g 13 %
Protein 7.4g 15 %
Sugars 0.7g
Vitamin A 11 %
Vitamin C 9 %
Calcium 20 %
Iron 12 %
** Thiamin 4 %
** Niacin 7 %
** Vitamin B6 6 %
** Magnesium 9 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.