Mexican Pepperoni Pizzas

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Cooking spray
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
can (16 oz) Old El Paso™ refried black beans
cup Old El Paso™ Thick 'n Chunky salsa
chipotle chile in adobo sauce, finely chopped, and 1 teaspoon adobo sauce (from 7-oz can), if desired
slices turkey pepperoni or pepperoni (from 6- or 7-oz package )
1 1/2
cups finely shredded Mexican cheese blend (6 oz)


  1. 1 Heat oven to 425°F. Spray 2 cookie sheets with cooking spray. Spray both sides of tortillas; place on cookie sheets. Bake about 3 minutes or until bottoms are slightly crisp; turn tortillas, and rotate pans. Bake 2 to 3 minutes longer or until bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove tortillas to cooling rack; let cool. Reduce oven temperature to 350°F.
  2. 2 Meanwhile, in medium bowl, mix refried beans, salsa, chipotle chile and sauce.
  3. 3 Spread refried bean mixture (about 3 tablespoons) on each cooled tortilla to within 1/2 inch of edge. Top with pepperoni slices (3 per tortilla) and cheese.
  4. 4 Bake uncovered 6 to 7 minutes or until heated through and cheese is melted. Cut into wedges.




Nutrition Information

Recipe Step Photos

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