Mexican Tortilla Pizza

15 minutes Prep Time
20 minutes Cook Time
6 Servings

Here is a quick and easy way to make a pizza — use a Mission Tortilla. Bush’s Pinto Beans, cheese, taco sauce, Red Gold Petite Diced Tomatoes, and other toppings, are layered on then baked for melty cheesy goodness.  

Ingredients

  • 6 Mission Soft Taco Flour Tortillas
  • 1 can Bush’s Pinto Beans, 16 oz
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup taco sauce, your favorite style
  • 1 can chopped mild green chilies, 4 oz

  • 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz, well drained

  • 4 green onions, sliced
  • crushed red pepper flakes, optional for topping
  • sliced black olives, optional for topping
  • sliced avocado, optional for topping

Instructions

Step one

Preheat oven to 400°F. 

Step two

Place Mission Tortillas in a single layer on two baking trays. Spray lightly with baking spray. Place in preheated oven for 5 minutes, flip over and bake additional 5 minutes. Flatten with a spatula if they start to puff up. Remove from oven and increase temperature to 450°F.

Step three

While oven is heating, drain the Bush’s Pinto Beans, reserving the liquid, and place beans in a small bowl. Using a potato masher, rough mash the beans, adding 1-2 tablespoons of bean liquid if desired to get a course but spreadable texture. 

Step four

Assembly: divide the bean mixture evenly across the 6 tortillas (about a rounded 1/4 cup). Spread to the edges of the tortillas. Add 1/3 cup shredded cheese and spread evenly across the top. Drizzle with 1 tablespoon taco sauce, 1 tablespoon chopped green chilies, and 3 tablespoons Red Gold Petite Diced Tomatoes. Sprinkle each tortilla with green onions. Crushed red pepper flakes and sliced black olives can also be added.

Step five

Bake for 10 minutes until cheese is melted and bubbly. Top with sliced avocado, if desired. Carefully cut into wedges and serve.

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