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Adjust Servings:
Refried Beans – 1 cup
Flour Tortillas – 4 6-inch
Red Enchilada Sauce – ⅓ cup
Tomatoes – 1
Cheddar – ⅔ cup Shredded
Scallions – 2

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Mexican Pizza

Mexican Pizza

  • 15 min
  • Serves 2
  • Medium




Do you prefer Mexican or Italian food? If you, like us, cannot choose between the two, know this: no dish will bring quite as much joy as a mix of both. At first glance, they may seem different like night and day; however, they do have things in common. Copious amounts of tomatoes and cheese, for one.

For us, it makes the world of sense for our two favorite cuisines to join forces in one mind-blowingly easy cheesy and tomato-y meal: Mexican pizza! Note: this recipe features store-bought flour tortillas, but if you aren’t in any rush, you can easily make your own. Scroll below to learn how to give a refreshing twist to the good old fave.



Preheat the oven to 400 °F.


Heat a skillet and spray with cooking spray. Toast tortillas on both sides. Set aside.


Heat refried beans.


Place two tortillas on a baking sheet and spread half of the warmed refried beans onto each. Cover with the remaining tortillas.


Evenly spread red enchilada sauce on top of both tortillas. Top with finely diced tomato and shredded cheddar cheese, then sprinkle with chopped scallion.


Bake until the cheese has melted (approximately 10 minutes). Let sit before cutting and serving.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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