Anjali Shah is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog. Her blog chronicles her adventures in making healthy recipes that her “fast food loving husband” will enjoy – so all of her recipes are “husband approved”! You’ll also find healthy lifestyle tips, snippets of Anjali’s everyday life, and other personal anecdotes alongside healthy but flavorful recipes on her blog. More about Anjali: She is a traveler, adventurer, cooking-show addict, lover of veggies, self-taught chef, and a Bay Area native. Follow her on Twitter, Facebook, Pinterest, or Google+.
Before I met my husband, he used to eat Taco Bell every single week.
And what was his go-to order at Taco Bell?
“Mexican Pizza, no meat, with beans instead of the meat.” (he would have ordered it with meat when he was a kid, but he turned vegetarian at age 15).
Full disclosure: when I was a kid, I had my share of veggie Mexican Pizzas too, and I remember really liking them! I mean, the crispy fried shells, the salty, seasoned filling, it’s everything that makes fast food addictive.
The hubby likes them too – it’s like a treat for him these days since he eats Taco Bell way less often now, compared to his past cadence of Taco Bell dinners. I actually like the concept of a Mexican Pizza – but the Taco Bell one has 550 calories for one tiny 6-7 inch pizza, with 30g fat and 870mg sodium.
I decided to give the Mexican Pizza a makeover in my kitchen, and my version is JUST as crispy as the original, but has only ~300 calories, at least 10g fiber (even more depending on how much veggies/beans you use), and at most 50 calories from fat (depending on how much cheese you use).
The Ingredients (makes one pizza, which is one serving)
Step 1: Crisp up the whole wheat tortilla in either a toaster oven or a regular oven at 350 degrees for 10 minutes (or until it’s crispy like a chip).
Step 2: Spread the beans on the tortilla, top with veggies, top with cheese. Heat in a toaster oven or under a broiler until the cheese has melted
Step 3: Top with salsa and guac, and enjoy!
This whole recipe takes 15 minutes to make (max), and is a delicious, filling and healthy dinner. It’s such an easy swap and it’s so much better for you than the original. This recipe has become a staple in our kitchen – I literally eat it almost every week. I hope you enjoy this recipe as much as I do, and the best part is, it’s totally guilt-free!