Taco Pizzas

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12 Ingredients

Number of servings

5milliliter extra virgin olive oil cooking spray
215grams Old El Paso gluten-free jumbo tortillas
420grams Heinz chilli beanz medium
425grams Old El Paso black beans, rinsed, drained
1/2 cup Birds Eye corn kernels
1 cup Bega tasty grated cheese
1/3 cup sour cream
1/3 cup Old El Paso jalapenos
1 avocado, coarsely chopped
1/3 cup Old El Paso thick ’n chunky salsa
1 small red onion, finely chopped
1/4 bunch coriander, leaves chopped

Nutrition per serving

32% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Can't decide between tacos and pizza? This easy-to-make, flavour-packed recipe combines the best of both.

Method

Step 1 of 4

Preheat oven grill to high. Spray both sides of tortillas with oil and place on a large baking tray. Grill for 1-2 minutes each side or until light golden and crisp.

Step 2 of 4

Meanwhile, place chilli beans in a large bowl. Using a fork, roughly mash.

Step 3 of 4

Add black beans and corn to bowl of mashed beans and mix to combine.

Step 4 of 4

Divide mixture evenly among tortilla bases, spreading out, leaving a 2cm border. Sprinkle with cheese. Grill pizzas, in batches, for 2-3 minutes or until cheese melts. Top pizzas with sour cream, jalapenos, avocado, salsa, onion and coriander. Serve.

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