My good friend Megan and I made “Mexican Pizzas” for the full year that we lived together on a very regular basis. They were simple, cheap and really satisfying – the perfect college food! Tortilla + refried beans + cheese + hot sauce all microwaved into a hot, cheesy mess.

I still think about those pizzas a lot (along with the fun we had as 20 year olds) but this time, nearly 8 years later, I thought it was time to class it up a bit. The tortillas are now organic and sprouted, the beans are black, salsa verde and fresh herbs are used along with grilled chicken and mozzarella cheese. A little more grown-up maybe, but still a hot, cheesy, satisfying mess.


Chicken Tostada Pizzas
Recipe Type: main, entree
Serves: 4
  • 4 whole grain tortillas*, about 10″ diameter
  • 1 cup salsa
  • 2 grilled chicken breasts, chopped
  • 1 cup black beans, rinsed
  • 1 cup corn
  • 3/4 cup chopped red onion
  • 1-2 cups shredded mozzarella cheese
  • 1 tomato, diced
  • garnishes: cilantro, sour cream, salsa
  1. Preheat oven to 350 degrees.
  2. Gather all ingredients.
  3. Bake tortillas for about 3-4 minutes until crisp.
  4. Spread salsa over tortillas and top with desired toppings.
  5. Bake for another 4-5 minutes until cheese has melted.

Recipe inspired by Whole Foods Market
*I used French Meadow Sprouted Grain Tortilla


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