Delicious Copycat Taco Bell Mexican Pizza Made Healthy

A satisfying and healthy take on the classic Taco Bell Mexican Pizza, this recipe pleases the palate and fits into any diet.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 slices

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

3 whole Whole Wheat Tortillas Substitute with corn tortillas for a gluten-free option.

For the Filling

1 can Refried Beans Main protein; black beans can be used for a unique twist.
1 cup Tomatoes Chopped finely for even distribution.
1 cup Colby Jack Shredded Cheese Can substitute with cheddar or vegan cheese.
2 stalks Green Onions Adjust quantity to taste or omit.

For the Sauce

1 cup Red Enchilada Sauce Salsa can be used for a milder flavor.

Optional Toppings

1/4 cup Jalapeños Add before baking for extra spice.
1/4 cup Olives Sprinkle slices on before baking.
1 fruit Avocado Top after baking with slices or guacamole.

Equipment

oven
baking sheet
Cooking spray

Method

Step-by-Step Instructions for copycat Taco Bell Mexican Pizza

Preheat your oven to 400°F (200°C).
Spray a baking sheet with cooking spray to prevent sticking.
Place one tortilla on the baking sheet, spread a layer of refried beans, drizzle with red enchilada sauce, and sprinkle shredded cheese on top.
Layer another tortilla on top and repeat with refried beans, enchilada sauce, and cheese.
Add a final tortilla, then refried beans, enchilada sauce, and cheese again.
Bake for approximately 10 minutes, until the cheese is melted and the edges of the tortillas are crispy.
Let cool for a few minutes and slice into quarters for serving.
Top with optional jalapeños, olives, or avocado before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 18gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 7gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

Serve alongside a fresh side salad for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days.

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