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Taco Bell Mexican Pizza Makeover

Posted by ReganJonesRD
January 22, 2014
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Craving a run to Taco Bell but want a healthier option? Check out this Mexican Pizza Makeover on @HealthyAperture.

Do they even still serve Mexican Pizzas at Taco Bell? I'm assuming they do. I've only been there once that I can recall in the last 20 years. (Picture me, 2nd trimester, first child, Titusville, Florida. The draw of Taco Bell on a "hangry" pregnant woman was serious. I don't remember what I had. But I do remember I loved every bite.)

Prior to that brief drive-thru experience, it had been since high school that I'd made a run for the border (You get that reference, right? Those were the days before we all were being told to "Live Mas.") Anyway, back in those days, I was devoted to their Mexican Pizza (and I won't lie, the Cheese Mexi-Melt held a special place in my heart, too). Obviously, my affinity for healthy eating didn't come into play until I was in college.

When we challenged our #RecipeRedux members to throw a virtual pizza party for this month's theme, I had a lot of ideas. But I'll be honest, the last two weeks have been some of the busiest I can ever remember since starting my own business, and I'm all about quick and easy for meals right now... blog worthy ones included. Not that pizza crust is terribly difficult or labor intensive, but a homemade crust does require a little advanced planning. Planning I just didn't have time for this week.

And then I remembered Mexican Pizza. Funny how 20 year old memories pop up under pressure. The beauty of the Mexican Pizza is definitely in the crust. My version uses toasted corn tortillas for the crust (I actually toasted mine in a toaster, straight up and down, just like a waffle. Who knew?), spread the bean mixture in between the two layers (the hallmark of the Taco Bell version, although I've left meat out of mine and used black beans), add your toppings, give it a whirl in the oven (if you were really pressed for time, a microwave trip would work, too) and you're done.

I consider it my Throwback Pizza Party....

Craving a run to Taco Bell but want a healthier option? Check out this Mexican Pizza Makeover on @HealthyAperture.

For more great pizza ideas, check out the other #RecipeReDux ideas below (and for even MORE great ideas, check out the posts from yesterday's #RecipeReDux #PizzaParty. You can view the full gallery here).

   

Craving a run to Taco Bell but want a healthier option? Check out this Mexican Pizza Makeover on @HealthyAperture.
Craving a run to Taco Bell but want a healthier option? Check out this Mexican Pizza Makeover on @HealthyAperture.

Taco Bell Mexican Pizza Makeover

Yield

serves 1

Ingredients

  • 2 tablespoons enchilada sauce, divided
  • 2 tablespoons black beans
  • 2 small corn tortillas, toasted
  • Pinch of salt
  • 1 tablespoon each green and red bell pepper
  • 1/8 cup sliced red onion
  • 3 tablespoons shredded Sharp Cheddar or Pepper Jack
  • Garnish: guacamole and sliced fresh jalapenos

Directions

  1. Combine 1 tablespoon enchilada sauce with black beans in a small bow; sprinkle with salt. Mash well with a fork. Spread over bottom of 1 tortilla; top with remaining tortilla. Sprinkle with bell peppers, onion and cheese. 
  2. Bake at 350 degrees F for 15 minutes or until cheese is melted. 
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org. She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.
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