A quick pizza for a week day meal. Instead of pizza crust, use flour tortillas, then top with mole, beans and other toppings. Bake in the oven for about 5 minutes and enjoy.
*See Kitchen Notes for substitutions, related links, and more information.
Preheat oven to 375°F.
Place the tortillas on an oven sheet and place in the oven. When the top of the tortillas start to lightly toast (about 2 minutes), flip and lightly toast the other side (another minute or so) until the tortillas are crisp.
Heat the beans and the mole sauce. As the beans heat, smash with a spoon or spatula. If they start to dry out, add a little of the reserved liquid.
Spread some of the mole on each tortilla. Top with the cheddar cheese.
Top with the desired amount of hot beans.
Bake in the oven for about 5 minutes. When the crust around the edges start to darken, the pizzas are done.
Beans - My normal beans for Mexican type pizzas like these are black beans, pinto beans or bolita beans. These particular pizzas were made with bolita beans. Use canned or make your own. Reserve a little of the juice to use while you are heating and smashing the beans. You don't want them to get too dry.
Red Mole – Make your own mole or buy it off the shelf. Here in New Mexico, some groceries carry little jars of mole concentrate that you just add stock or water. However, if you don’t have a mole sauce, substitute a red chile sauce or use your favorite enchilada sauce or salsa.
Spring Onions – Spring or green onions add color to the pizza with the greens, plus they work well on these quick cooking pizzas. However, if you don’t have either, then just diced up some onion.
Recipe author: MJ of MJ's Kitchen