Description
Craving that iconic Taco Bell Mexican Pizza? This homemade version is quick, flavorful, and better-for-you with whole wheat tortillas and fresh toppings. Layers of melty cheese, saucy beans, and crisped tortillas make this a nostalgic hit that’s perfect for Taco Tuesday (or any day).
Ingredients
• 4 whole wheat tortillas (La Banderita Xtreme or Ole Xtreme work great)
• 1 cup refried beans
• ⅓ cup red enchilada sauce
• ⅔ cup shredded colby jack cheese
• 2 small tomatoes, chopped
• 2 stalks green onions, chopped
• Cooking spray
Instructions
Preheat oven to 400°F (200°C). Lightly spray both sides of tortillas with cooking spray and bake directly on the rack for 5–7 minutes per side until golden and crisp.
Warm the refried beans and spread evenly over two of the tortillas.
Top each with a second tortilla to create the “pizza” base.
Spread enchilada sauce over the top layer. Sprinkle with cheese, then tomatoes and green onions.
Bake for 5–8 minutes until cheese is melted and bubbly.
Slice into quarters and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350-400 per serving
- Fat: 18g per serving
- Carbohydrates: 30g per serving
- Protein: 14g per serving