ingredients

500ml of Canada’s Own™ Black Bean Chili
1/2 cup salsa of choice
2 tsp Dry taco seasoning
1/2 cup cheddar cheese
Optional Toppings: sliced black olives, shredded lettuce, sour cream, chopped tomatoes

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Mini Mexican Pizzas

500ml of Canada’s Own™ Black Bean Chili
1/2 cup salsa of choice
2 tsp Dry taco seasoning
1/2 cup cheddar cheese
Optional Toppings: sliced black olives, shredded lettuce, sour cream, chopped tomatoes

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directions

Adapted from Dashing Dish

Makes 12 mini pizzas

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.

Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly)

Meanwhile, in a small bowl, mix together the chili, salsa, and taco seasoning. Stir until well combined.

Scoop 1/8th cup of chili mixture into each wrap.

Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.

Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.

Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizzas should pop out with ease!

Serve with a side of salsa, sour cream, chopped tomatoes, and/or shredded lettuce if desired!

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