Mexican Pizza (Near-Taco Bell Copycat)

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Crisp the tortillas: Preheat the oven to 400°F. Lay 4 tortillas in a single layer on a baking sheet. Brush with oil, flip each tortilla, and brush again. Alternatively, the tortillas may be brushed and fried in the air fryer. Check on tortillas after 3 minutes and poke air bubbles with a toothpick or tip of a knife to deflate. Bake until lightly golden and crispy – about 5 to 7 minutes.

Dice the onion: To dice an onion, first cut the onion in half from root to tip and peel off the papery outer layer, leaving the root end intact. Place each half flat side down and make several horizontal cuts toward the root, then make vertical cuts from top to bottom without cutting through the root. Finally, slice across the onion to create uniform diced pieces, discarding (or reserving for stock) the root when finished.

Mince the garlic: Remove the papery outer layers from the garlic head and separate 1 or 2 cloves. Cut off the stem end and dry part of the tops. Using a chef's knife, place the flat side against each clove and give it a firm press to crush slightly, making the skin easier to remove. Peel away the skin and finely mince the garlic using a rocking motion with your knife, or use a garlic press if preferred.

Dice the jalapeño: Dice the jalapeños: To cut ¼ a jalapeño, wear gloves or avoid touching the inside of the jalapeño pepper too much (see Safety Tips). Cut the stem off the top and slice the jalapeño in half lengthwise then half again. Use a spoon or gloved hands to remove the pith and the seeds. Lay the half of the jalapeño skin-side down and cut lengthwise into thin strips and cut the strips crosswise to create squares about ¼-by-¼ inches.

Open and drain tomatoes, beans, chiles, tomato paste: Drain 1 can of diced tomatoes. Drain 1 can of beans and 1 can of chiles – don’t forget to reserve the liquid. Open and measure 2 Tbsp of tomato paste.

Shred the cheese: Using your favorite method – shred enough cheddar and jack to make 1 cup total. Mix to combine.

Dice tomatoes: To dice a tomato, first slice off the stem end and cut the tomato in half lengthwise. Place each half cut side down, then slice vertically to create evenly sized strips. Finally, run your knife through in a crosshatch pattern to produce uniform diced pieces, using a gentle sawing motion to preserve the tomato's shape and prevent excessive juice loss.

Slice the green onions: Rinse 2 green onions under cold running water briefly – removing all the dirt and brown skins. Lay flat on a cutting board and slice horizontally into about ¼-inch rounds. Discard the root ends or reserve for stock.

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Start the refried beans: Heat a medium saucepan over medium heat. Once hot, add oil and heat until shimmering. Add ¼ cup chopped onion, diced jalapeños, and ½ tsp salt – allow to cook until softened and translucent, stirring every minute or so (about 5 to 7 minutes).

Start the sauce: Heat a medium skillet over medium heat. Once hot, add oil and heat until shimmering. Add ½ cup chopped onion, 1 tsp salt, and 1 tsp pepper. Allow to cook until softened and translucent, stirring every minute or so (about 5 to 7 minutes).

Add remaining ingredients for the refried beans: Once the onion mixture is soft, add the minced garlic and 1 tsp Mexican seasoning and stir until fragrant – about 1 minute. Add the drained beans, ⅓ cup of the reserved bean liquid, and the liquid reserved from the diced chiles. Stir and simmer for 8 to 10 minutes, until the beans are heated through.

Add remaining ingredients to the sauce: Once these onions are soft, add the can of tomatoes, 2 tsp Mexican seasoning, 1 can chiles, 2 Tbsp tomato paste, 2 Tbsp vinegar, and 1 tsp honey. Stir every 2 minutes or so and lower heat if liquid is bubbling.

Finish the beans: Once the beans are warmed through and fragrant – mash in the pan with a potato masher, spatula, or fork (leave some texture). Adjust if the mixture is too thick (add more liquid and mash again) or too thin (simmer longer). Taste and adjust seasonings as needed.

Finish the sauce: Taste and adjust – the sauce should be thick and not runny but spreadable. If it is too thick – add a bit of liquid and continue to simmer, too thin – increase heat and simmer for a few minutes. Adjust seasonings, vinegar, and honey as desired.

Assemble the pizzas: Lay 2 tortillas in a single layer on a sheet tray.On each tortilla, spread ½ of the refried beans end to end and sprinkle cheese over the bean layer.Top with a second tortilla then spread tomato sauce end to end.Sprinkle with cheese, diced tomatoes, sliced green onions, and any other desired toppings.

Bake: Place the assembled pizzas in the oven (middle rack) at 425°F and bake until warmed through and the cheese is melted, about 7 to 10 minutes.

Allow the pizzas to cool for 5 minutes or so. Slice into fourths, add additional toppings (if desired) and serve.