Make this fast, easy, healthy, yummy Mexican Veggie Pizzas recipe in a toaster oven or regular oven! In this video Karen Breyer will show you step-by-step how to make Mexican Veggie Pizzas. This is a perfect recipe for a crowd or for just one or two people. You can make this Mexican Veggie Pizza mixture ahead of time and then make the number of pizzas you want when you are ready.
This Mexican Veggie Pizzas recipe is great for kids who are old enough to use a toaster oven. They can make one or two Mexican Veggie Pizzas in the toaster oven after school or for a meal (then you don’t need to!). If your kids want to learn how to cook, this is an easy, yummy recipe for them to start with.
These Mexican Veggie Pizzas are delicious on their own and they are even yummier when you add your favorite toppings to them. You can top them with tomatoes, salsa, sour cream, guacamole, avocados, chopped lettuce, sliced olives and more! Watch this cooking video and make this delicious Mexican Veggie Pizzas recipe today!
- 1½ cups yellow corn, frozen
- 1 can (14½ oz.) diced tomatoes with green chilies
- 1 can (16 oz.) fat-free refried beans
- ½ - 1 teaspoon garlic powder
- ½ - 1 teaspoon cumin, ground
- 6 tostada shells
- ¾ cup Mexican cheese blend, shredded (regular or vegan)
- Your choice of toppings.
- Preheat the oven to 425 degrees. Line a cookie sheet with foil.
- Rinse and drain the corn, then set aside.
- Pour tomatoes and their juice into a mixing bowl. Break up any large chunks with a fork.
- Add corn, refried beans, garlic powder, and ground cumin to the tomatoes. Mix well.
- Place tostada shells on a cookie sheet lined with foil.
- Spread the mixture to the edges of the shells with the back of a spoon. Use ½ cup to ⅔ cup per shell.
- Top each shell with 1-2 tablespoons of shredded cheese.
- Bake for about 10 minutes or until the cheese just starts to bubble and brown.
- Remove from oven and top tostadas with desired toppings.
Lettuce, shredded or chopped
Tomatoes, diced or sliced
Green onions, sliced
Black olives, sliced or diced
Avocados, diced or sliced
Everyone loves these. Great for a crowd. You can also just make a couple and save the unused bean mixture in the refrigerator for about a week.You can make one or two at a time in the toaster oven.
You can thaw the corn on the counter for a few minutes or in the refrigerator for a longer time. If there was not any ice on the corn you do not need to rinse it if it is already thawed. You could use rinsed and drained canned corn in place of the frozen corn, but the frozen corn will probably taste much fresher.
See a cooking demonstration of this Mexican Veggie Pizzas recipe on the Cooking Lessons for Dad YouTube channel,