Tex-Mex Pizzettas
- 10m Prep Time
- 13m Cook Time
- 23m Ready In
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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 large flour tortillas
- 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
Prepare
- Canola oil, for brushing
- Sliced avocado, for serving
- shredded lettuce, for serving
- chopped tomatoes, for serving
- Lime wedges, for serving
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.