Last night’s dinner was Mexican pizza, which is definitely neither Mexican nor pizza, but was very delicious and actually reheated quite well for lunch today!
Spread one burrito-size flour tortilla with refried beans (as much as 2 cups) and sprinkle with a little shredded cheese (maybe a cup). Lay the loaded tortilla in a warmed large frying pan with a little — maybe a teaspoon or so — oil in it (if you have some leftover bacon grease around, this is a good use for it). You’ll want medium heat for this. Top with another flour tortilla and, when the bottom tortilla is golden and crispy, carefully flip over. (I use one of those wide fish spatulas.)
Top the crispy side with more shredded cheddar and other toppings that appeal to you. Last night, I cooked off a little chorizo and opened a can of sliced olives and sprinkled all that on top. Cover with a lid and remove from heat, to let the cheese melt.
Once the bottom tortilla is crispy and the cheese is melty, carefully lift or slide the “pizza” out of the pan and onto a cutting board. If the bottom is getting too brown but the cheese hasn’t melted, it’s ok to remove from heat early and let it rest, covered, on the cutting board until melting happens.
Slice like a pizza and serve with salsa and sour cream or whatever you like on a taco. Yum!
The Thing With The Stuff 