Tex-Mex Pizzettas
10m prep 13m cook 23m ready
Crispy tortillas topped with refried beans, salsa, chorizo, and pepper Jack cheese, then baked until bubbly and finished with fresh avocado, lettuce, tomatoes, and lime juice.
Ingredients
- 2 large flour tortillas
- Canola oil for brushing
- 0.5 refried beans
- 29.6 ml jarred salsa
- 14.2 g thinly sliced Spanish-style cured chorizo
- 118 ml coarsely grated pepper Jack cheese
- Sliced avocado for serving
- shredded lettuce for serving
- chopped tomatoes for serving
- Lime wedges for serving
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 370 mg
- Iron: 3.83 mg
- Magnesium: 75.6 mg
- Phosphorus: 372 mg
- Potassium: 914 mg
- Zinc: 2.3 mg
Let's Cook
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Step 1.
Place a rimmed baking sheet in the oven and preheat to 425°F. Lightly brush both sides of the tortillas with canola oil.
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Step 2.
Once the oven is hot, carefully place the tortillas on the hot baking sheet. Bake until crisp, about 4 minutes per side, flipping once.
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Step 3.
Remove the tortillas from the oven. Spread half of the refried beans over each tortilla, then spread 1/2 tablespoon of jarred salsa over the beans on each. Divide the sliced chorizo and grated pepper Jack cheese evenly on top.
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Step 4.
Return the pizzettas to the oven and bake until the cheese is melted and bubbly, about 5 minutes.
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Step 5.
Top the hot pizzettas with sliced avocado, shredded lettuce, and chopped tomatoes. Squeeze fresh lime juice over the top before serving.
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