{"id":497,"date":"2013-03-21T08:30:12","date_gmt":"2013-03-21T15:30:12","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=497"},"modified":"2017-02-18T14:39:47","modified_gmt":"2017-02-18T22:39:47","slug":"mexican-pizza","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/mexican-pizza\/","title":{"rendered":"Mini Mexican Pizzas"},"content":{"rendered":"

I’ll admit it \u2013 when I was a kid, Taco Bell’s Mexican Pizzas were one of my favorite fast food meals. You know, an oily taco shell filled with beans and crushed up dead cows. Then topped with another taco shell with pizza sauce, cheese, and tomatoes. As you can see from the picture below, it looks like pure decadence, right?<\/p>\n

\"Taco<\/a>
Credit: John Phelan<\/figcaption><\/figure>\n

…maybe not. Let’s give this pizza a ‘One Ingredient’ remix, shall we? This version has all natural corn tortillas, fat-free refried beans, avocado, nutritional yeast, and plenty of fresh vegetables. If you ask me, it’s even better than Taco Bell’s (but that’s not much of an accomplishment…)<\/p>\n

We’re using smaller (5.5-inch) corn tortillas that make these pizzas great for appetizers, snacks, and even main courses if you make 1 \u00bd or 2 per person. I make several of these for the perfect high-protein snack after a long 10-mile run through the hills.<\/p>\n

\"MPizzaPrep\" <\/p>\n

Makes 3 mini mexican pizzas<\/em><\/strong><\/p>\n

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Ingredients:<\/h4>\n
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