Tuesday, March 5, 2024

Mexican Pizza for Taco Tuesday

Crisp Corn Tortillas covered with Refried Beans, Cheese, and chopped Tomatoes then topped with Lettuce, Avocado, and a drizzle of Ranch Dressing.

Mexican Pizza
I served these up for a Meatless Mexican Monday last night but decided they were perfect to share with you for Taco Tuesday.  They are quick, easy and your family will love them.

Crisp Corn Tortillas

I started off with soft corn tortillas so I sprayed them with olive oil and air-fried them until crisp.  This only takes about 5 or 6 minutes.  While the tortillas are crisping you can chop the tomatoes, shred the lettuce, and slice or dice the avocado.  You could also use store-bought tostada shells and save this step.

Mexican Pizzas

Spread the crisped tortillas with beans, cheese, and tomatoes.  Put them back into the air fryer for a few minutes until the cheese is melted.  

Mexican Pizza

Now the pizzas are ready for the toppings of your choice.  I place out lettuce, avocados, and ranch dressing and let everyone add their own toppings.  

Mexican Pizza pin

Make these your own!! You can use sour cream instead of the ranch dressing.  Sometimes I put out olives and diced sweet peppers.  When it is not Meatless Monday or Lent you can add some seasoned ground beef to your pizzas after the beans and before the cheese and tomatoes.

Entrees, Meatless, Beans, Cheese
Mexican American
Yield: 4 servings (2 pizzas per serving)
Author: Wendy Klik
Mexican Pizzas

Mexican Pizzas

Crisp Corn Tortillas covered with Refried Beans, Cheese, and chopped Tomatoes then topped with Lettuce, Avocado, and a drizzle of Ranch Dressing.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min


  • 8 soft corn tortillas or crisp tostada shells
  • olive oil spray or olive oil for brushing if using soft tortillas
  • 1 (15 oz) can refried beans
  • 2 c. Shredded Mexican Blend cheese
  • 1 c. diced tomatoes
  • 2 c. chopped lettuce
  • 1 avocado, sliced or diced, if desired
  • 1 green pepper, diced, if desired
  • sliced black or green olives, if desired
  • Ranch Dressing or Sour Cream


  1. If using soft tortillas, spray or brush both sides with olive oil, place into an air-fryer or convection oven, directly on the rack that has been preheated to 375*. Bake until crisp about 5 or 6 minutes. Remove and set aside leaving the oven or air fryer on.
  2. Spread each crisp tortilla with 1/8 of the beans, 1/4 cup of the cheese, and 1 Tablespoon of tomatoes. Place back into the air-fryer or oven and bake until heated through and the cheese is melted, about 4 or 5 minutes.
  3. Serve with the lettuce and additional desired toppings to be added as desired.

Nutrition Facts



Fat (grams)

21.75 g

Sat. Fat (grams)

10.41 g

Carbs (grams)

35.48 g

Fiber (grams)

7.43 g

Net carbs

28.02 g

Sugar (grams)

5.5 g

Protein (grams)

19.78 g

Sodium (milligrams)

874.63 mg

Cholesterol (grams)

55.15 mg


  1. That's what we had for lunch yesterday, but I didn't know they were pizzas. I thought they were just tortillas with refried black beans (home made) and cheese and veggies. We used some Lizano salsa from Costa Rica.
    best, mae at maefood.blogspot.com

    1. I have always called them tostadas but my daughter orders the Mexican Pizzas from Taco Bell and that's what she gets so I stole the name.


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