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Fiesta Corn Tortilla Pizzas

Fiesta Corn Tortilla Pizzas


"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."
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30 m servings 154 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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


  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 9
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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 li...

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 pe...

A very simple quick summer night meal, especially if you let the hubs do the tortilla cooking while you cut everything up. He actually cooked both sides of the tortilla, then we topped with the ...

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 ...

I admit to changing the method a tad but these were good. I used the recommended grill method and after burning the first batch I lowered the heat and slowly browned them(it took about 10 minute...

This is my recipe and I must apologize for the stated 7-inch tortillas. I've no idea how that happened. I use the standard 5-6-inch ones available in most supermarkets. Do avoid tortillas marked...

Recipe Group Selection 8/17/2013 - I wasn’t crazy about these, but to be honest I didn’t follow the recipe exactly, using flour tortillas and omitting the cilantro because I don’t care for it. ...

Made this for Recipe Group...These were delicious! The only thing that I didn't have on hand was the cilantro, but I wish I did b/c it would've been a wonderful addition. I just made enough for ...

I made this recipe for Recipe Group. I served this for breakfast and liked this. I remember I tasted something similar in Greece, just without beans. I used flour tortillas and white beans. I di...

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