If there is such a thing as Mexican pizza, I’m sure this isn’t it, but it’s what I call Mexican pizza. Or maybe their called tostadas? Either way, it’s delicious. With the weather getting warmer, I’m starting to crave these types of dinners. I can’t wait for the farmers market to begin, so I can start getting all my vegetables again! This is such a quick, easy and healthy dinner- you can have it ready in under 20 minutes. (Or 10 minutes if you have everything cut up already!) It’s a very light meal, so I always make 2 for Joe, but one is usually good for me with a side of rice. This is one of our favorites and I’m sure it will be one of yours too!
(This recipe is what I use to make 3 ‘pizzas’.)
Here’s what you’ll need-
– 3 10 inch flour tortillas
– about a 1/2 cup of salsa
– about a 1/2 cup-1 cup shredded Mexican cheese
– 1 15oz can black beans, drained and rinsed (I usually use about half the can)
– 1 yellow pepper, diced
– 1 jalapeño, thinly sliced (or for less spice, remove seeds and dice)
– 1 tomato, diced
– fresh cilantro
– 1 avocado, diced
Preheat oven to 400 degrees. Place tortillas on parchment lined baking sheets and prick a few times with a fork so they don’t puff up. Bake for 5 minutes. Remove from oven. Spread a couple of tablespoons of salsa evenly on top of each tortilla. Sprinkle some cheese on top and then add some of the black beans, pepper and jalapeño. Put back into the oven and bake another 5-7 minutes or until the tortillas start to brown and crisp up. Remove from the oven, let cool for a minute. Cut with a pizza cutter and then top with the diced tomato, cilantro and avocado.