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Double Decker Mexican Pizza

Ole!  So… I had to fly across country AGAIN this week, but the night before I left my kid and I decided to whip up this Mexican style pizza before watching the Emmy’s. My veggie husband was quite pleased with this plan until my kid (who is only 4.5) complained about having to watch the Emmy’s. That’s what Tivo’s for, I declared! My husband thought otherwise. We worked out a compromise and enjoyed this double decker pizza which turned out to be double delicious.

After getting our tortillas nice and crispy, we started the bottom layer with a nice spread of vegetarian refried black beans.

Then we sprinkled organic corn kernels atop the beans.

And finished off the first layer with cheese and salsa. Here’s how we made the rest…

Double Decker Mexican Pizza Recipe

Prep Time: 20 mins  Cooking Time: 20 mins

6 whole wheat flour tortillas
olive oil cooking spray
1 can vegetarian refried black beans
1 can organic corn kernels
1/2 cup salsa
1 to 1/2 cups shredded cheddar
1 avocado (sliced into thin wedges)
1/4 cup sliced black olives

Preheat the oven to 400 degrees. Spray the front and back of the tortillas and put them on a cookie sheet. Place them in the oven and cook for 15 to 20 minutes or until they are crispy. Remove from oven and use a spoon to scoop beans onto 3 of the tortillas. Use the back of the spoon to spread it evenly to the edges. Sprinkle each tortilla with some corn, cheese and just a few dabs of salsa. Place the second tortilla on top of the first and spread another layer of beans, corn, cheese and salsa. Return to the oven for 8 to 10 minutes or until cheese melts and begins to bubble. Remove from the oven and top with olives and avocado slices. Let rest a moment and then use a sharp knife to cut into triangles. Serves 4.

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