Mexican Pizza, as you might think, is not of mexican origin. Mexican Pizza is made with ingredients used in mexican cuisine. It is a spin-off from the Taco Bell's Mexican Pizza. This vegetarian recipe is a healthier version as I don't use any fried tortilla but bake it instead. You can add as many ingredients as you like but I have kept it simple.
4 whole wheat tortilla
1 1/2 tsp spicy taco seasoning (optional)
1 can (16 oz) fat-free refried beans
1 cup Picante sauce/ hot salsa (I like Pace Hot Salsa...very spicy)
1 medium tomato, finely chopped
3/4 cup spring onions, finely chopped
1/2 cup cilantro leaves, finely chopped
1/2 cup of jalapeno slices
3/4 cup cheddar cheese, shredded
1/2 cup light sour cream (optional)
Preheat the oven to 375° F. Bake the wheat tortillas for 2-3 minutes on each side.
In a sauce pan, heat the refried beans and mix with taco seasoning, if you wish. Set aside.
Now, place the wheat tortilla on the cookie sheet. Layer it with the refried beans (make sure that its not too thick). Add a layer of the hot salsa to the layered refried beans. Top with chopped tomatoes, spring onions, jalapeno slices and cilantro leaves. Finally, top it with shredded cheddar cheese. Repeat for each wheat tortilla.
Bake the tortillas for 10-12 minutes until the base starts to get crispy and the cheese is melted (you can bake 2 tortillas, if you are using a medium size cookie sheet). Cut each tortilla into 4 pieces and serve with a dollop of sour cream and a side of mexican/spanish rice.
Makes 4 pizzas.