Mini Mexican Pizzas

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 02/10/23
mini mexican pizzas
Leah Maroney
Prep: 30 mins
Cook: 40 mins
Total: 70 mins
Servings: 12 servings
Yield: 24 mini pizzas
Nutrition Facts (per serving)
98 Calories
3g Fat
14g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 98
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 7mg 2%
Sodium 163mg 7%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 4g
Vitamin C 2mg 8%
Calcium 62mg 5%
Iron 1mg 3%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mini Mexican pizzas are the perfect, bite-sized party appetizer. They can be made ahead of time and frozen until you are ready to party, which is especially handy if you have a few more labor-intensive recipes you'll be working on the day of the event. They heat up very quickly and are full of flavor. Bonus:  If you eat eight to 10 of them, it makes for a little meal all on its own. Serve them with a side salad, some Mexican rice, or as part of your DIY nacho bar.  

Ingredients

  • 12 corn tortillas

  • Canola oil, for frying, optional

  • 8 ounces refried beans

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1 teaspoon hot sauce

  • 1/2 cup Mexican cheese, shredded

  • 1/8 cup taco sauce

  • 1/4 cup sour cream, for garnish

  • 2 tablespoons cilantro, chopped, for garnish

  • 2 tablespoons scallions, chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Cut 2 rounds out of each tortilla using a small biscuit cutter or tracing around the edge of a small glass with a paring knife. 

  3. Heat the canola oil in a Dutch oven or heavy-bottomed pot to 375 F using a candy or frying thermometer. Add 5 to 6 tortilla rounds to the hot oil. Fry for about 3 to 4 minutes, flipping them halfway through cooking. They should be lightly golden brown and crispy. Remove with a slotted spoon and place them on a paper towel-lined plate to drain. Repeat with all of the corn tortillas.

  4. Preheat the oven to 425 F. 

  5. After the tortillas have cooked, combine the refried beans with the garlic powder, salt, and hot sauce.  

  6. Place about 1 to 2 teaspoons of the refried bean mixture onto the top of each fried corn tortilla round. Spread it evenly, almost completely to the edges.  

  7. Top each mini Mexican pizza with a sprinkling of the shredded cheese. Place the completed pizzas on a parchment-paper-lined baking sheet. Bake in the oven for 5 to 7 minutes or until the cheese is melted and the edges are slightly browned. 

  8. Drizzle each pizza with the taco sauce. It's helpful to put the taco sauce in a small squirt bottle. 

  9. Add a small amount of sour cream to each Mexican pizza and sprinkle with the chopped cilantro and scallions. All 3 garnishes are optional, but they make the pizzas look pretty and add a pop of flavor. 

Tips

  • If you are looking for a low-calorie version, you can alter some of the ingredients. Instead of using regular refried beans, try using fat-free refried beans. Instead of using sour cream, use fat-free and protein-packed Greek yogurt. Instead of regular cheese, trying substituting part-skim shredded cheese. 
  • You can also change up the cheeses and try an authentic cotija or just simple Monterey Jack. 
  • You can also spray the tortilla rounds with cooking spray and bake them instead of frying them. Just pop them in a 375 F oven for eight to 10 minutes.