Mexican vegetable tortilla pizzas

Total Time
38 min
10 min
28 min
Put a fun spin on your next Mexican dinner with these individual vegetable tortilla pizzas. Pre-baking the corn tortillas and layering them with cheese before piling on the cooked vegetables (and some more cheese) helps keep them crisp. Corn tortillas have a coarser, heartier texture than flour, and they also deliver fiber and whole grains. This recipe uses a mix of fresh summer vegetables that taste magical when they’re in season, but you can swap in whatever you like, such as summer squash, black olives, green onions, corn, or black beans. Add some diced jalapeño peppers, if you’re craving some heat.


Corn tortilla(s)

8 small, (6-inch)

Olive oil

1 tsp

Uncooked onion(s)

1 small, diced

Uncooked bell pepper(s)

1 item(s), small, yellow, diced

Uncooked zucchini

1 small, diced


1 medium clove(s), minced

Chili powder

½ tsp, ground chipotle chile

Table salt

½ tsp

Fresh tomato(es)

1 medium, diced

Reduced-fat shredded Monterey Jack cheese

1 cup(s), Mexican four cheese blend


¼ cup(s), chopped


  1. Preheat oven to 450°F.
  2. Arrange tortillas in single layer on large baking sheet and bake until crisp, about 5 minutes. Maintain oven temperature.
  3. Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened and just beginning to brown, about 2 minutes. Add zucchini and cook, stirring occasionally, until zucchini is tender, about 3 minutes. Stir in garlic, chile powder, and salt and cook, stirring constantly, until fragrant, 30 seconds. Stir in tomato; then remove from heat.
  4. Sprinkle tortillas evenly with ½ cup cheese. Top evenly with vegetable mixture; then sprinkle with remaining ½ cup cheese.
  5. Bake until cheese melts, 8–10 minutes. Sprinkle evenly with cilantro and serve at once.
  6. Serving size: 2 pizzas