Fiesta Corn Tortilla Pizzas

Fiesta Corn Tortilla Pizzas

lucylove 41

"I devised this simple snack for my Cinco de Mayo Fiesta party years ago. An instant hit, they get gobbled up so fast that I enlist guests and form an assembly line at the grill, no skillet needed. Guests love being involved in the action."

Ingredients 30 m {{adjustedServings}} servings 154 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
  2. Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
  3. Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
  4. Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
  5. Sprinkle Mexican cheese blend over refried beans.
  6. Carefully transfer a tortilla pizza back to the skillet, bean side up.
  7. Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
  8. Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
  9. Slice pizzas to serve.
Tips & Tricks
Cinco de Mayo Fiesta

Create a grande celebration with this authentic Mexican spread.

Black Bean and Corn Salad II

See how to make a fresh, colorful Mexican-inspired salad and side dish.


  • Cook's Notes:
  • Crisp tortillas on an open grill over low/medium heat or with a griddle placed on the grill over high heat.
  • Always set browned tortillas on a wire cooling rack to prevent them from steaming and losing their crispness. Do not overload with toppings, just a very thin layer of beans and light sprinkling of cheese. Be sure to scoop the gel from the tomatoes before dicing. Soggy crust is your enemy and will make for flimsy slices.
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Reviews 9

  1. 10 Ratings

Sarah Jo

I made enough for three people. I did not worry about pan frying them, I just heated them on both sides of the tortilla in the skillet, took the tortilla out, laid the warm tortilla on a foil lined cookie sheet and topped it, then baked it until everything was warm and melty. I served this with my homemade salsa. I loved the simplicity of this recipe (the kids thought that tortilla pizzas were great) and it used the rest of a package of tortillas I had to get rid of. Win/win. I'll make this again.


My family LOVED these and they are so easy to put together! I did use chives instead of green onions because I have an herb explosion in my backyard right now--including cilantro! These are perfect for a quick Cinco de Mayo party, and so simple to do you can throw a party in minutes ; ). We ate ours with sour cream and taco sauce. Thanks Lucylove!


A very simple quick summer night meal, especially if you let the hubs do the tortilla cooking while you cut everything up. He actually cooked both sides of the tortilla, then we topped with the toppings, the beans were so hot the cheese melts when you put it over them. We actually make this often but use flour tortillas in a burrito style so corn was a nice treat. I checked three stores and the largest corn tortillas I could find were only 5 1/2 inch, but still worked fine. Oh almost forgot this was the recipe of the week selection. Thanks Lucy.