They’re that delicious.
Gluten Free Mexican Pizzas
1 (16 oz) can refried beans
1 (4 oz) can chopped green chiles
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. chili powder
dash of Kosher salt
8 – 10 Corn Tortillas (I use white corn tortillas)
Pace Picante Sauce (or your favorite Salsa)
Shredded Cheddar Cheese
Your favorite toppings: green onions, sweet onions, jalapenos, diced green pepper, black olives…
You can make these pizzas in the oven OR on the stove, in a skillet. The latter’s pretty convenient in the summer months if you don’t want to heat up your kitchen. I’ve made these both ways and honestly don’t have a clear-cut favorite. I will say this, though, for whatever reasons, using a skillet seems to draw out more of the delicious corn flavor from the tortillas.
If you’re using an oven, preheat it to 400 degrees.
In a small bowl, combine the beans, chiles and spices. you could also throw in a little diced jalapeno if you’re brave enough.
Oven Method: Place tortillas on a large baking sheet. Spread with the bean mixture, to within 1/2 of the edges. Top with another tortilla, gently pressing down. Spoon Pace Picante Sauce or salsa over the top, then sprinkle with cheese and your favorite toppings. Bake at 400 for 10 – 15 minutes or until cheese is melted.
Stove Top: Toast tortillas (two at a time, side by side) in a skillet. Spread one of them with the bean mixture and top with second toasted tortilla. Spoon Picante Sauce or salsa over the top and sprinkle with cheese and your toppings. Put each pizza back on the skillet cover, and heat on low until cheese is melted.
Use a pizza cutter to cut each pizzas into fourths. Serve with a salad or tortilla chips and you have a quick, easy, budget-friendly, and delicious meal.
Picante Sauce or Salsa? Either is delicious – but I’m a sucker for Picante Sauce for the simple fact that it’s sweeter. I actually prefer to mix things up and alternate between Picante and salsa.
Toppings: Use however much or however little you want – you call the shots. My favorite toppings for these pizzas are black olives and green onions but feel free to use any type of pepper that catches your eye. Finely shredded lettuce, finely chopped tomatoes and a dollop of sour cream are also great additions after the pizzas have come out of the oven or off of the stove.
