1 ½ Cups Iceberg Lettuce, Chopped
½ Cup Green Onion, Thinly Sliced
2 Roma Tomatoes, Diced
¾ Cups Sour Cream
2 Teaspoons Chili Powder
½ Teaspoon Cumin
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
3 Tablespoons Fresh lime Juice
½ Cup Vegetable Oil
8 Flour Tortillas, 8” Rounds
1 14-Ounce Can Refried Black Beans
½ Cup Enchilada Sauce
2 Cups Cheddar Cheese, Shredded
2 Cups Monterey Jack Cheese, Shredded
1/3 Cup Black Olives, Sliced
1. Cut the root end off the head of lettuce. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/2 inch pieces to measure the indicated amount.
2. Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
3. Core the tomatoes and cut into 1/4 inch dice.
4. In a medium mixing bowl, combine sour cream, chili powder, cumin, paprika, garlic powder and lime juice. Season with salt, then refrigerate until ready to use.
1. Heat a medium saute pan over medium heat. Pour in vegetable oil so the bottom of the pan is covered in an even layer, then let warm.
2. Set a baking rack on top of a sheet pan, then set near the stove for the cooked tortillas.
3. Once oil is warm, add a tortilla. Oil should sizzle when tortilla is added. Press the tortilla down with a spatula as it cooks, flattening any bubbles that form. Once edges turn golden brown, flip and cook until the other side is also golden brown and tortilla is crispy, about 1-2 minutes total. Transfer cooked tortilla to baking rack and sprinkle with salt while warm. Repeat with all tortillas. If oil seems too hot, remove pan from heat for a few minutes to let cool in between batches.
4. Preheat the broiler on high.
5. To build the “pizzas,” place half the tortillas on a clean sheet pan. Spread an even layer of refried black beans on top of each one, being careful not to crack the crispy tortilla. Scatter 2 tablespoons of tomatoes and 2 tablespoons of green onion over the black beans.
6. Spread the sour cream mixture over the remaining tortillas, being careful not to crack the tortillas. Flip these over and place on top of the tortillas with black beans, green onion and tomatoes.
7. Spread enchilada sauce evenly over the top of each Mexican tortilla pizza. Also sprinkle cheddar cheese and Monterey Jack cheese over the top, and divide the black olives and remaining green onion over the cheese.
8. Place the tortilla pizzas under the preheated broiler and cook until the cheese is melted, about 3-5 minutes.
9. After pizzas are out of the broiler, scatter the chopped lettuce evenly over the top of each, then cut into quarters.
10. Transfer the Mexican tortilla “pizzas” to each dinner plate and serve warm.
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