I’ll admit it – when I was a kid, Taco Bell’s Mexican Pizzas were one of my favorite fast food meals. You know, an oily taco shell filled with beans and crushed up dead cows. Then topped with another taco shell with pizza sauce, cheese, and tomatoes. As you can see from the picture below, it looks like pure decadence, right?
…maybe not. Let’s give this pizza a ‘One Ingredient’ remix, shall we? This version has all natural corn tortillas, fat-free refried beans, avocado, nutritional yeast, and plenty of fresh vegetables. If you ask me, it’s even better than Taco Bell’s (but that’s not much of an accomplishment…)
We’re using smaller (5.5-inch) corn tortillas that make these pizzas great for appetizers, snacks, and even main courses if you make 1 ½ or 2 per person. I make several of these for the perfect high-protein snack after a long 10-mile run through the hills.
Makes 3 mini mexican pizzas
- 6 small corn tortillas
- 1 can fat-free refried beans
- 1 avocado
- 3 tablespoons nutritional yeast
- 1 tomato – diced
- 2 green onions – sliced
- 1/4 cup olives – sliced thin
- 1/4 cup lettuce – chopped
- 2 tablespoons cilantro – chopped
- 1 lime
Each pizza needs a bottom layer and a top layer. Lay two tortillas flat on a cutting board, spread each with a smooth layer of refried beans and a sprinkling of nutritional yeast to cover. The ‘bottom layer’ is done, set it aside. But for the top layer, also add a few tomatoes, olive slices, and some green onions.
Put these on a baking sheet and into your oven’s broiler for 4-6 minutes until the edges start to brown and the toppings begin to wilt.
While the tortillas are in the broiler, mash the avocado with a little lime and salt.
Take the tortillas out of the oven when they’re perfectly browned. Spread a layer of mashed avocado on the bottom layer (the one without the toppings). Then, set the top layer (with the tomatoes, olives, and green onion) on top to complete the two-layer pizza.
Garnish with cilantro and lettuce. Use a pizza cutter to slice into 4 triangles.