PLANT-BASED MEXICAN PIZZAS

5 portions (5 servings)


10	Flour tortillas (8 inch)
	PAM® Original No-Stick Cooking Spray
1 pkg (13.7 oz each)	Gardein® Be'f Ground Crumble
2 pkgs (1.25 oz each)	30% less sodium taco seasoning mix
1-1/4 cups	Water
1 can (16 oz each)	Rosarita® Original Refried Beans
2-1/2 cups	Shredded Colby & Monterey Jack cheese
1/2 cup	Rosarita® Enchilada Sauce
1/2 cup	Angela Mia® Fire Roasted Diced Tomatoes
1	Green onion, chopped

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Preheat oven to 200°F. Warm a large non-stick skillet over medium heat. Lightly coat both sides of a tortilla with cooking spray and cook in the pan until crispy, about 45 seconds on each side. Place on a baking sheet in oven to keep warm. Repeat for remaining tortillas.
Step 2

Add ground be'f, taco seasoning, and water to skillet over medium heat and cook until browned, about 10 minutes.
Step 3

Pour beans in a microwave-safe bowl and microwave for 1 minute to soften for spreading.
Step 4

Assembling pizzas: Remove tortillas from oven. Increase oven temperature to 400°F. On a cool baking sheet, place a tortilla, spread 1/2 cup of beans and top with 1/2 cup of be'f. Stack an additional tortilla and top with 2 tablespoons of enchilada sauce, 2 tablespoons diced tomatoes, and 1/2 cup of cheese. Repeat for the rest of the ingredients.
Step 5

Bake in batches for 5 to 10 minutes, until cheese is melted. Top with green onions. Slice Mexican pizzas and serve.