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This is a great way to prepare quick meals in less than 30 minutes.  This takes 25 minutes to cook and 5 minutes  to make. It makes 4 servings. Home cooking with Pitas are endless ways to add variety to your weekly menu.

Photo Credit: Antonis Achilleos

What You’ll Need

How to make it

Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes.

Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.

Meanwhile, combine the lettuce, cilantro, radishes, jalapeño and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.

Photograph by Antonis Achilleos


Nutritional Guidelines (per serving)
Calories 564
Total Fat 35 g
Saturated Fat 9 g
Cholesterol 131 mg
Sodium 798 mg
Carbohydrates 46 g
Dietary Fiber 3 g
Protein 18 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)

“Recipe repost from The Food Network Magazine”

Courtesy of Food Network Magazine

Repost from https://www.foodnetwork.com/recipes/food-network-kitchen/mexican-tortilla-pizzas-with-chorizo-3562018


Publicity Magazine is a lifestyle, social, news, philanthropy and events publication published by The Communications Agency (TCA).

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