Tortilla Pizzas
These mini pizzas combine the flavors of tacos with the fun and variety of pizza. A favorite for kids and adults alike.
- Yield
- 6 servings
- Serving size
- 1 prepared pizza, 1/6 of recipe
- Rating
- 3.40 of 5 (167 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1 1/2 ounces
- Vegetables: 1 cups
Ingredients
- 12 (4-inch) corn tortillas (or flour tortillas)
- 1 teaspoon vegetable oil (or cooking oil of choice or margarine)
- 1 can (16 ounces) low-sodium, fat-free refried beans
- 1/4 cup onion, chopped
- 2 ounces fresh or canned green chili peppers, diced
- 3 tablespoons red taco sauce
- 3 cups vegetables, chopped (try broccoli, mushrooms, spinach, and red bell pepper, or use your favorite veggies)
- 1/2 cup part-skim mozzarella cheese, shredded
- cilantro (1/2 cup chopped, fresh, optional)
Directions
- Wash hands with soap and water.
- Brush one side of two tortillas with water.
- Press the wet sides of the tortillas together to form a thick crust for the pizza.
- 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.
- Heat refried beans, onion, and half of the chili peppers together in a medium saucepan, stirring occasionally.
- Remove from heat.
- Spread about 1/3 cup of the bean mixture on each tortilla pizza.
- Sprinkle with 1/2 tablespoon taco sauce, then top with 1/2 cup of the chopped vegetables, 1 teaspoon chili peppers, and 1 tablespoon cheese for each pizza.
- Return to frying pan and heat until cheese melts.
- Top with cilantro, if desired.
- Serve immediately.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 203.72 |
| Total Fat | 5.48 g |
| Saturated Fat | 1.88 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 6.12 mg |
| Carbohydrates | 30.66 g |
| Dietary Fiber | 6.46 g |
| Total Sugars | 1.82 g |
| Added Sugars included | 0 g |
| Protein | 9.44 g |
| Calcium | 143 mg |
| Potassium | 485 mg |
| Sodium | 285.94 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 66 mg |
| Phosphorus | 268 mg |
| Selenium | 10 mg |
| Zinc | 1 mg |
| Vitamin A | 29 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 46 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 49 mcg |
| Folate | 60 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 32 mg |
Notes
Corn tortillas used for nutrient analysis. Using flour tortillas will change nutrition information.
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Source
Recipe by: Healthy Latino Recipes Made with Love — California Department of Health Services — California Latino 5-A-Day Campaign
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/tortilla-pizzas. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.