Fiesta Tostadas (Mexican Pizza)
This recipe, which can also be called Mexican Pizza, was inspired by an idea from author Aviva Goldfarb's friend, Jill Rabach. It marries two recipes that are kid-favorites: tacos and pizza. Aviva's family liked them so much that she had to make another batch immediately, so she just doubled the recipe!
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- Prep time
- 10 min
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- Cook time
- 30 min
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- Servings
- 8 Servings
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- Serving size
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1 tostada
Ingredients
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large whole-wheat tortillas
- 8
- 8
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vegetarian refried beans (Amy’s is our favorite)
- 1 cup
- 1 cup
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canned black beans (low-sodium, drained and rinsed)
- 1/2 cup
- 1/2 cup
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avocado (diced)
- 1
- 1
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frozen corn kernels (no need to thaw)
- 1/4 cup
- 1/4 cup
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black olives, or use sausage, pepperoni, or chorizo (sliced)
- 1/4 cup
- 1/4 cup
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cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack (shredded)
- 1/2 cup
- 1/2 cup
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Directions
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DO AHEAD OR DELEGATE: Slice the olives or sausage if using, and shred the cheddar cheese if necessary, and refrigerate.
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Preheat the oven to 425°F. Line 2 large baking sheets with silicone baking mats or nonstick cooking spray. Put the tortillas on the baking sheets, spread a thin layer of refried beans on each (about 2 tablespoon per tortilla), and top each tortilla with about 1 tablespoon beans, 1 tablespoon avocado, 1 teaspoon corn, 1 teaspoon olives, and 1 tablespoon cheese (we like them best when spread lightly with the refried beans and not overloaded with toppings).
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Bake for about 10 minutes until the tortillas get browned and crunchy. (Meanwhile, make the ranch dressing and cut up the vegetables, if you are serving them.) Serve the tostadas immediately.