This is a quick low-fat, salt-free version of a North American fast food favorite, Taco Bell Mexican Pizza. It’s my healthy variation of an online copycat recipe. Mind you, Taco Bell is a big joke among Latinos, but we can always hope for a brighter future
Ingredients
*2 cups mild tomato-based picante salsa (salt-free)
**12 (or more) corn tortillas (normally sold fat-free & preferably organic – no gmo!)
2 cups salt-free pinto beans (make ’em at home in your crock, just water & beans)
2 or 3 medium white potatoes
1/2 cup diced tomato
1/4 cup chopped green onion
1/4 cup sliced black olives
Directions:
1. Peel & boil the potatoes until slightly mushy, then drain off water.
2. Add enough salsa & mash (by hand or machine) to get a paste the consistency of peanut butter. I call this TATER-BUTTER, but there’s not a cow in sight!!
3. Rinse & drain beans, add enough salsa & mash to similar paste consistency. I call this BEANIE-BUTTER!! (Are we having fun yet?)
4. Preheat oven to 375 degrees F.
5. Pre-bake the tortillas by spreading them out (no overlaps) on a nonstick cookie sheet covered with parchment paper, or sheet sprayed with a tiny spritz of cooking spray (be careful, cooking spray labeled “fat-free” is full of fat when over used!).
6. Paper-towel-pat or spritz each tortilla with *WATER* (this is the crispy fat-free secret!!)
7. Bake for 6 to 10 minutes (WATCH ‘EM WITH AN EAGLE EYE OR THEY’RE SURE TO BURN. Play w/ the time to get desired crispness.)
8. Turn tortillas over and bake another 8-10 minutes (don’t forget water) until crispy.
{Honestly, if still too tough for you, spritz a tiny bit of lite cooking spray, like coconut oil, and heat both sides on a hot stovetop skillet, INSTEAD OF BAKING!}
9. Prepare each pizza by first spreading BEANIE-BUTTER on one pre-baked tortilla.
10. Spread TATER-BUTTER on top of a second tortilla with 2 T of salsa.
11. Stack the second tortilla on top of first.
12. Divide the tomato, onions and olives evenly and sprinkle on top.
13. ***Optional low-fat guacamole may be added (see recipe below).
14. Cut into 4 wedges (w/ pizza cutter) & enjoy!
COMMENT: If you get impatient just throw all ingredients into one pre-baked tortilla, fold it in half, & enjoy it TACO STYLE!
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NOTES
*If you want fresh SALSA try this recipe
Ingredients (4 cups)
2 (14.5 oz) cans no-salt added diced tomatoes or 1 (28 oz) can no salt added tomatoes
1 medium onion, roughly chopped
3-4 cloves garlic, chopped
¼ cup cilantro (or parsley)
1 jalapeño, diced (leave the seeds in for a spicier salsa or discard them for a mild salsa)
2 tsp vinegar or lime or lemon juice
https://blog.memeinge.com/the-easiest-salsa-to-make/
**If you cannot buy CORN TORTILLAS in your part of the world, here’s a recipe I found online that was translated into english from:
1 kg. cornflour, preferably organic (4 cups)
1 1/4 liters of warm water (Approx 5 cups)
PREPARATION: Empty the flour in a bowl for kneading, add the water gradually, kneading until no more sticks to your hands. If the dough is too wet you have to add a little more flour. The dough can be stored in a plastic bag to keep dry, preferably in the refrigerator. The tortillas can be prepared with the press (machine to make tortillas) or manually with a wooden roller, cooked on a hot griddle for 3-4 minutes per side or until tortillas are cooked. Save them by wrapping the stack of them in a dry tea towel.
*** If you’re not on a weightloss plan top off pizzas with some low-fat guacamole by blenderizing 1 cup of thawed frozen green peas (OR 1 C. of well-cooked broccoli, edamame, or asparagus tips) together with a small avocado, 2 tablespoons of lemon juice, & some salsa.