Quick Cookin' With Shutterbean: Mexican Pizza

Hey everyone! Today we have another special post from our favorite food expert—Tracy from Shutterbean! The thing I love best about her recipes (besides the totally nom-worthy photos that have me salivating at my computer….) are how quick-n-easy they are. Perfect for busy families or just people on the go-go! Tracy is a regular over here at Modern Kiddo and we are always thrilled when she stops by. In fact, we’re so thrilled that we gave her her own fancy Pilgrim-approved logo! (So adorable Pilgrim!) OK Tracy, let’s get this show on the road! xoxo Alix

Hi everyone, it’s Tracy here. So here’s a little recipe that’s now a staple in my arsenal of family-friendly foods: Southwestern Pizzas!

It makes the boys in my life SUPER happy when I bring these to the table. This dish includes all the yummy things that my little guy Cooper loves— red peppers, black beans, cheese and tortillas! But I gotta say it also tastes super great with loads of hot sauce, cilantro and sour cream on top. The best part is that it comes together in NO time!! The recipe is also pretty adaptable. Take away stuff you don’t like—add stuff you do! What’s involved? Take a look!

Take a tortilla and spread your favorite salsa on top.

Top with sliced red peppers & beans!

Finish with shredded cheese & green onions. Pop them on a cookie sheet and put them in the oven!

Cut them up with a pizza cutter and dig in!!!

Say Adiós!!! Cuz they’ll be gone in no time!!!

Southwestern Pizzas (recipe adapted from Family Circle Magazine)

1 red bell pepper, thinly sliced
4 flour tortillas (whole wheat works well too)
1 15 oz.can black beans, drained & rinsed
2 cups shredded cheese (or more if you love cheese!)
2 green onions, finely chopped
1 cup favorite salsa
cilantro (optional topping)
4 tablespoons sour cream (optional topping)

1. Preheat oven to 400 degrees. Take a tortilla and spread a few spoonfuls of salsa on top. Top tortilla with peppers, black beans and finish with the shredded cheese& green onions. Repeat process with the remaining tortillas.

2. Put pizzas on a cookie sheet (2 per sheet) and bake for 12-15 minutes until browned and crispy. Top each pizza with cilantro and a tablespoon of sour cream and chow down!

***I baked 2 pizzas at a time because I didn’t feel like cleaning two cookie sheets! ***

Thanks for stopping by! Don’t forget to swing by Shutterbean for more yummy recipes. I’ll be back again soon with more Quick Cookin’!

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