Photo by Farideh Sadeghin

Makes 7
Prep time: 20 minutes
Total time: 1 hour


for the refried beans:
2 tablespoons lard or bacon fats
1 small yellow onion, diced
2 tablespoons minced cilantro
1 garlic clove, roughly chopped
1 (15-ounce|425 gram) can pinto beans, with their liquid
kosher salt, to style

for the enchilada sauce:
1 ½ tablespoons vegetable oil
1 ½ tablespoons all-purpose flour
2 teaspoons chili powder
½ teaspoon floor cumin
¼ teaspoon garlic salt
¼ teaspoon onion powder
1 cup|250 ml rooster inventory
¾ cup|200 ml tomato purée 
kosher salt, to style

for the meat:
8 ounces|225 grams floor beef
¾ teaspoon garlic salt
¾ teaspoon floor cumin
¾ teaspoon onion powder
¾ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon floor coriander
1 tablespoon vegetable oil
1 ½ teaspoons cornstarch
kosher salt and freshly floor black pepper, to style

for the tortillas:
¾ cup|280 ml vegetable oil
14 (6-inch) flour tortillas
kosher salt, to style

for the pizza:
½ cup|55 grams finely shredded mozzarella cheese
½ cup|55 grams finely shredded Monterey Jack cheese
½ cup|55 grams finely shredded cheddar cheese
2 tomatoes, diced


  1. Make the refried beans: Heat the lard in a small saucepan over medium-high. Add the onion and cook dinner till golden, 4 to five minutes. Stir within the cilantro and garlic and cook dinner for 1 minute longer, or till aromatic. Add the beans with their liquid and convey to a boil. Reduce the warmth to take care of a simmer and cook dinner, lined and stirring often, till the beans are extremely smooth, about 10 minutes. Using an immersion blender or meals processor, purée the beans till easy, then season with salt and pepper. Keep heat.
  2. Make the enchilada sauce: Heat the oil in a small saucepan over medium warmth. Add the flour and cook dinner 2 minutes, then stir within the chili powder, cumin, garlic salt, and onion powder. Cook 1 minute extra, then slowly whisk within the inventory till thick. Add the tomatoes and convey to a low simmer. Cook, stirring often, till thick, 5 to 7 minutes. Season with salt and pepper and hold heat.
  3. Make the meat: In a medium bowl, mix the meat, garlic salt, cumin, onion powder, paprika, cayenne, and coriander. Cover and refrigerate for half-hour.
  4. Heat the oil in a medium skillet over medium-high. Add the bottom beef and cook dinner, breaking apart the items with the again of a wood spoon, till browned, about 7 minutes. Mix the cornstarch with ¼ cup|60 ml water and add to the meat; convey to a boil. Cook, uncovered and stirring often, till thick, about 4 minutes. Season with salt and pepper and hold heat.
  5. Prepare the tortillas: Heat the oil in a medium skillet over medium. Prick every tortilla with a toothpick a number of instances and, working in batches, cook dinner one tortilla, flipping as soon as, till barely crispy, 1 to 2 minutes. You might have to prick the tortilla because it cooks to pop any bubbles that develop as you go. Cook one tortilla, flipping as soon as, till barely crispy, 1 to 2 minutes. Using tongs, switch to a paper towel-lined plate and season with salt. Repeat with remaining tortillas.
  6. Assemble the pizza: Heat the oven to 350°F. Spread 3 tablespoons of refried beans on half of the tortillas, leaving about ½-inch border. Dollop every with 2 tablespoons of the meat, then one other tortilla. Spread ¼ cup|60 ml of the enchilada sauce over every, then a heaping tablespoon of every of the cheeses. Sprinkle with some tomatoes and switch to a baking sheet. Bake till the cheese has simply melted, about 6 minutes. Cut into quarters and serve.

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