Vegetarian Mexican Pizza

Back in my carefree days when I ate Taco Bell without worrying about what I was actually putting into my body, one of my favorites was their Mexican Pizza.  Even back then I would leave the meat off, but it still isn't the healthiest of options.  A few weeks ago I was craving the crunchy goodness of a Mexican pizza, and came up with this recipe.

Vegetarian Mexican Pizza

8 Flour Tortillas
1 tbsp olive oil
1/2 cup chopped onion
2 tsp fresh minced garlic
2-3 bunches of fresh spinach or kale, finely chopped1 can black beans, drained and rinsed
1 package of Tasty Bite Madras Lentils, or any brand of lentil/bean chili
Shredded cheddar cheese
Your favorite salsa

Pre-heat oven to 325*
Prick each tortilla 2-3 times with a fork (to prevent giant air pillows while baking.)  Place flour tortillas directly on the oven racks.  Check ever 5 minutes and turn and rotate positions as needed using a pair of tongs.  You will know they are ready when the tortillas are crispy and just starting to brown.

Meanwhile...
Heat olive oil over medium heat.  Add the onion and garlic and saute until translucent.  Add the spinach, stirring frequently, and saute until shrunk.  Add the black beans and lentils.  Stir until well-mixed, cover, and reduce heat to simmer.  Simmer for at least 10 minutes but up to 30 minutes.  Allow mixture to cool to warm.


Place a single layer of tortillas on a cookie sheet.  Top each tortilla with the bean mixture and then sprinkle with cheese.  Top with another tortilla, spread a thin layer of salsa and sprinkle with cheese.  Bake for 10-15 minutes or until cheese is melted and bubbling.

I snuck a few banana peppers on top of mine!

Happy!

Zombie eyes, but he ate it and loved it!

Kid Approved!