How to Make 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!
10 min prep time
30 min cook time
8servings
1 tostada
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Step-By-Step Instructions:
- DO AHEAD OR DELEGATE: Slice the olives or sausage if using, and shred the cheddar cheese if necessary, and refrigerate.
- 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).
- 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.
Nutrition facts
8 Servings
-
Serving Size
1 tostada
-
Amount per serving
Calories
225
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
2.4g
12% -
Trans Fats
0.1g
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
385mg
17% -
Total Carbohydrate
32g
12%-
Dietary Fiber
7g
25% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
9g
-
Potassium
350mg
7%
Ingredients
large whole-wheat tortillas
8
refried beans
1 cup
canned black beans (low-sodium, drained and rinsed)
1/2 cup
avocado (diced)
1
frozen corn kernels (no need to thaw)
1/4 cup
sliced back olives (Alternatively you could use sausage, pepperoni, or chorizo.)
1/4 cup
cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack (shredded)
1/2 cup