Mexican Pizzas

I remember getting these Mexican Pizzas when I'd go to Taco Bell as a kid and I loved them.  I hadn't had them in years, but when I saw this recipe I decided to give making them a try.  I changed it up to make things a little healthier and they turned out really yummy!

Recipe Source: BlogChef.net

Click here for printable recipe.

Posted by Katie.

The Ingredients:

1 lb ground beef

2 Tbsp. taco seasoning

10 small flour or corn tortillas

2 Tbsp. water

1 (16 oz) can refried beans

2 cups colby jack cheese (or your favorite)

2 small tomatoes, diced

2/3 cup salsa, if desired (not pictured)

shredded lettuce (not pictured)

sour cream (not pictured)

oil for brushing (not pictured)

Directions:

Preheat oven to 400 degrees.  Place tortillas on greased baking sheet, not overlapping. (Don't cover baking sheet with tin foil like I did!  I removed it halfway through cooking because they were sticking to it too much...) Brush both sides with a little oil.  And bake in oven for about 5 minutes per side, or until golden and crispy. You could also fry them in oil.

While tortillas are baking, cook ground beef.  Once browned, add taco seasoning, and water, if desired.  Cook until most of the liquid is gone.

Remove tortillas from the oven.

Spread each of the toppings 5 of the tortillas in the following order...
Warmed refried beans...

Meat (and salsa, if you'd like)...

Cheese...

Other tortilla...

And top with cheese and tomato...

Bake in oven for about 8 minutes, or until cheese is well melted.  Top with lettuce and sour cream, or whatever you think sounds good.

Enjoy!

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Creamy Avocado and White Bean Wrap

Looking for something light and different for lunch or dinner after all that Easter candy?  This wholesome vegetarian wrap is just the ticket.  It was surprisingly hearty and good enough tasting for the adults to enjoy and the kids to eat without complaining.  This one's definitely going into our weekly meatless meal rotation.   
(PS  I'm not cooking new things yet... just posting things I'd made before my son was hospitalized.)

Recipe Source: Britt's Apron

Click here for printable recipe. 

Posted by Lara.

The Ingredients:


2 Tbs. cider vinegar
1 Tbs. extra virgin olive oil
2 tsp. finely chopped canned chipotle peppers in adobo sauce, seeded*
1/4 tsp. salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 can (15-oz) white beans, rinsed  (I used garbanzo beans)
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 Tbs. minced red onion
4 8- to 10-inch whole-wheat tortillas

Directions:
In a medium bowl, whisk together vinegar, oil, chipotle pepper (take out the seeds first), and salt. Add cabbage, carrot and cilantro; toss to combine.

In a separate medium bowl, mash together beans and avocado with a potato masher or fork. Stir in cheese and onion.

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

OOPS!  The recipe says to leave the two mixtures separate, but I accidentally combined them.  It still turned out great and didn't affect the taste at all, so feel free to do it either way!

*Ingredient Note: Chipotle chiles in adobo sauce are smoked peppers packed in a flavorful adobo sauce. Look for the small cans with the hispanic foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer. 

I highly recommend deseeding the peppers before adding them. 

Enjoy! 

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