Tortilla Pizzas


  • 12 corn tortillas, small (or flour tortillas)
  • vegetable oil (or margarine)
  • 1 can refried beans (16 ounce)
  • 1/4 cup onion (chopped)
  • 2 ounces fresh or canned green chili peppers (diced)
  • 3 tablespoons red taco sauce
  • 3 cups vegetables, such as broccoli, mushrooms, spinach, and red bell pepper (chopped)
  • 1/2 cup cheese, shredded part-skim mozzarella
  • 1/2 cup cilantro (chopped, fresh, optional)


  1. Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza.
  2. 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.
  3. Heat refried beans, onion, and half of the chili peppers together in a medium saucepan, stirring occasionally. Remove from heat.
  4. Spread about 1/3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 Tablespoon taco sauce, then top with 1/2 cup of the chopped vegetables, 1 teaspoon chili peppers, and 1 Tablespoon cheese for each pizza.
  5. Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.

View this recipe on States Department of Agriculture

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