Taco Bell-Inspired Mexican Pizza
I can eat Taco Bell’s Mexican Pizza everyday. I can. In fact, Mexican pizza for breakfast would be phenomenal. But the thing is - with all the sodium and processed ingredients, that’s not a very smart choice. So what do you do when the cravings hit often? Come up with a wholesome version. One that doesn’t guilt you up or take a toll on your body.
Taco Bell-Inspired Mexican Pizza
Taco Bell-Inspired Mexican Pizza
makes 2 pizzas
YOU WILL NEED
3-4 small red or easter radishes
1 cup thinly chopped purple cabbage
1 tbsp lemon juice
2 tsp salt
4 gluten-free tortillas (regular is fine too)
1/2 cup refried beans
1 tbsp chopped jalapeños
1 tbsp chopped cilantro
your favorite taco bell sauce
2-3 tbsp cotija cheese
METHOD
In a small bowl, add 2 tsp of lemon juice and 1/2 tsp salt to thinly sliced radishes. This way of quick pickling radishes reduces pungency and makes it more enjoyable to eat raw. In a separate bowl, add 1/2 cup chopped purple cabbage. Let it sit for at least 15-30 minutes. Salting helps loosen up the walls of cabbage (or any produce), making it more pliable and easier to chew (and digest). As a bonus, it tastes better too than just raw cabbage!
Warm the tortillas on a skillet until they crisp up. I love the grain-free ones from Siete Foods!
Spread refried beans on the tortilla, and top with chopped jalapeños, radish, and cilantro. Place another toasted tortilla on top. Drizzle your favorite taco bell sauce, top with salted cabbage, more jalapeños if needed, sliced radishes, and cilantro. Finish with a sprinkle of cotija cheese.
Slice the Mexican pizza into 4 pieces with a sharp knife. Serve immediately!
