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Mexican Pizza Recipe

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This is one of those meals you do not need to plan ahead for, as evidenced by my current lazy spring, lack of planning, enjoying life mentality.  At 5 pm, when the kids started wandering in asking what was for dinner, I was completely caught off guard. I didn’t realize it was so late.  In my defense however, I was working on getting some extra Vitamin D. 🙂  So I needed a fast, easy, yet healthy dinner idea.

We pulled out some:

  • Whole wheat tortillas
  • A can of pinto beans (that I pureed)
  • Some finely shredded cheese
  • And some random vegetables from my vegetable drawer

Wade called it, Mexican Pizzas.  First I rinsed the beans and pureed them until smooth and spreadable (by adding a little water). I will never buy refried beans again… with all the lard and salt, its not worth it. Plus doing blending up my own beans I can control the consistency. I love the taste of the spread it makes. I spread it on a bagel once and just ate it. DELICIOUS.

Then we placed a tortilla on a griddle, spread with pinto bean spread, and sprinkled a very tiny bit of cheese! After crispy when the cheese was melted,  I sliced it up in triangles like they were pizzas.  Not only did the kids love it, so did flip floppers friend, who officially declared me the “best dinner maker ever!”

The photo is of the one I made for myself and Wade. The kids didn’t want veggies on theirs, but they did get some whole grains, and some beans on theirs.  In time though, I’m big on the power of example.

mexican pizza.jpg

Super Fast Supper

Super quick "pizzas" made from heart-healthy pinto beans, melted cheese, and fresh veggies on top of a flour tortilla.
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Course: Main Course
Cuisine: Mexican
Keyword: Mexican Pizza
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 336kcal

Ingredients

  • 1 medium Zucchini
  • 1 pepper Orange Bell Pepper
  • 1 medium Red Tomato 2-3/5″ dia
  • 1 can drained solids Pinto Beans, Canned
  • 4 tortilla Tortilla, Whole Wheat approx 7-8″ dia
  • 1/2 cup, shredded Cheese, cheddar

Serve With:

  • 1 ounce Greek Yogurt, Plain
  • 1 1/2 cup Blueberries, frozen

Instructions

  • Chop zucchini, slice pepper thinly, chop (or slice) tomato, set aside.
  • Drain and rinse beans and place into food processor to puree.  Spread puree onto each tortilla and then add vegetables and cheese.  Bake for 5-6 minutes, or until cheese has melted and tortillas begin to crisp.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 336kcal | Carbohydrates: 49g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 608mg | Fiber: 12g | Sugar: 10g

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5 Comments

That sounds DELICIOUS!!! I really don’t enjoy planning dinners… making them doesn’t bother me, but actually planning them? I totally would rather be out getting some vitamin D as well! ha ha!

I really like that you don’t push them (MAKE) them have the veggies. I would totally just say, ” EAT IT!” ha ha and make em do it. But its making me think twice about doing that. I’m starting to think maybe the idea of a lifetime of good habits is to choose them not be forced.
I can think of alternatives to forcing veggies on the food..like maybe a veggie they like on the side. Hmmmm got my wheels turning! 🙂

Yum, this looks good. And you are right, pinto beans (pureed) are good on their own, taste better than refried.

Thanks for the quick recipe – I can always use ideas like this.

Hasn’t it been gorgeous outside Liz! Vitamin D is easy to come by right now.
Kristi, there are a ton of things you could put on the side of a meal to make sure they get their veggies. I’ve been offering two vegetables at dinner, usually one cooked and one raw (like a salad). But when all else fails, I know they will eat raw broccoli, so we always pull that out.
I agree Jackie, pinto bean puree is the way!