- 1 c. refried beans
- 3/4 lb. ground beef, browned with a package of taco seasoning
- 2 Roma tomatoes, diced finely
- 2/3 c. shredded cheese (I used a blend of cheddar and monterrey jack)
- 2 green onions, sliced
- 1/3 c. enchilada sauce
- 4 whole wheat tortillas
- 1 T. Earth Balance (or butter)
Preheat oven to 400 degrees.
Grease a hot skillet or griddle with buttery spread and fry the tortillas, flipping frequently so they don’t burn. You want them to get nice and crispy. Remove fried tortillas to a plate.
Heat refried beans either over the stovetop or in the microwave.
Place one tortilla onto a cookie sheet and spread 1/2 c. refried beans onto it.
Sprinkle the ground beef over the beans.
Place a second tortilla over the beans and meat.
Spread about 3 T. of enchilada sauce evenly on top of the tortilla.
Sprinkle half of the diced tomatoes on top of the sauce.
Next sprinkle half of the cheese.
Then the green onions!
Repeat the layering steps for the second pizza, then place the cookie sheet into the preheated oven and cook about 8 minutes, just until the cheese is well melted.
Remove from the oven, transfer to a plate, and enjoy!