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Fiesta Corn Tortilla Pizzas

I devised this simple snack for my Cinco de Mayo Fiesta party years ago. An instant hit, they get gobbled up so fast that I enlist guests and form an assembly line at the grill, no skillet needed. Guests love being involved in the action.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 12 people
Calories 1925.6 kcal

Equipment

  • 1 Microwave-Safe Bowl For warming refried beans
  • 1 Non-stick Skillet For pan-frying tortillas and melting cheese
  • 1 Wire Rack For resting tortillas and finished pizzas
  • 1 Spatula For flipping tortillas and handling pizzas
  • 1 Chef's Knife and Cutting Board For preparing fresh toppings

Ingredients
  

Main

  • 1 15 ounce can refried beans
  • 6 7 inch corn tortillas
  • cooking spray
  • 1 ¾ cups shredded Mexican cheese blend
  • 3 roma plum tomatoes, seeded and diced
  • 2 green onions sliced
  • ½ cup chopped fresh cilantro
  • 1 4 ounce can sliced black olives, well drained

Instructions
 

  • Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
  • Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
  • Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
  • Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
  • Sprinkle Mexican cheese blend over refried beans.
  • Carefully transfer a tortilla pizza back to the skillet, bean side up.
  • Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
  • Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
  • Slice pizzas to serve.

Notes

To elevate these fiesta pizzas, focus on ingredient quality and precise execution. For a richer flavor, consider warming the refried beans with a pinch of cumin and chili powder. When crisping the tortillas, aim for a golden brown without over-drying them; a slightly flexible center prevents cracking. Do not overload the tortillas with toppings, as this can lead to a soggy base and uneven cooking. For enhanced presentation, finely dice the tomatoes and chiffonade the cilantro. A squeeze of fresh lime juice over the finished pizzas will brighten all the flavors. If preparing for a crowd, keep a low oven or warming tray ready to hold completed pizzas briefly, ensuring they stay warm and the cheese remains gooey. Watch the skillet carefully during cheese melting to prevent burning.