It is any given late afternoon and not surprisingly I have been distracted by something: Pinterest, a food magazine, an episode of ‘Phineas & Ferb’.
Suddenly it is 5:15 pm and I have no plan for dinner. The members of the household, a.k.a. my family begin to enter the kitchen, zombie-like with their eyes glazed over, mouths agape, and arms outstretched.
They grab at the pantry door, the refrigerator door, and finally they come for me. “Food. Need food. Are we having dinner? Are we having dinner right now? Should we just eat Pop-Tarts and chips?”
Ah, now that last one is tempting! Yes, by all means grab whatever you can find. Grab the half-full bag of chips, a can of Spaghettios. I’ll eat a couple slices of cheese and then return to my pressing tasks: pinning ideas for Halloween decor, or following the adventures of Perry the Platypus.
But instead I dig out whatever I can find and consider how to toss it all together. On this particular “Night of the Living Famished” I find the following: tortillas, 1 chicken breast, shredded cheese, 1 packet of taco seasoning, and black beans.
And with a little magic they turn into Taco Pizzas. One stack of Taco Pizzas have chicken but no black beans (for the two bean-haters in our house.) The other stack of Taco Pizzas has black beans but no chicken, for my daughter who is not a vegetarian but is “not all that interested in eating meat right now.” (Apparently this does not include the organic & local [ie. expensive] sausage and pepperoni-topped pizza at a local restaurant two nights ago.)
They are delicioso. They may be a little messy too, but I’ve certainly seen messier ways of dealing with zombified people.
Stacked layers of tortillas, chicken, cheese and beans make a wonderful, last-minute, easy-to-fix dinner.
- 6 burrito-size flour tortillas
- 1/2 pound cooked chicken breast, shredded or cubed
- 1 envelope taco seasoning
- 1/2 cup shredded Cheddar cheese
- 3/4 cup shredded Mexican-blend cheese
- 1 cup picante sauce
- 1/2 cup canned black beans
- 1 teaspoon cumin
- 2 Roma tomatoes, seeded and diced
- 1 cup shredded lettuce
Preheat oven to 400° F.
On a large baking sheet lined with parchment paper, place two of the tortillas side by side. Combine the two varieties of shredded cheese in a large bowl.
Take a third of the mixed cheeses and sprinkle it across the tortillas. Using 1/4 c. of picante sauce for each tortilla, spoon the sauce over the shredded cheese.
Take two more tortillas, place one on top of each stack. Take another third of mixed cheeses and sprinkle it across the tortillas, and top each with 1/4 cup of picante sauce. Take the final two tortillas and place one on top of each stack. Place a medium baking sheet on top of the tortillas to press them down while baking. Place everything in the oven and bake for 10 minutes.
Remove the sheet from the oven, and remove the smaller baking sheet from the top. Add the cooked chicken evenly over the top of one of the tortilla-cheese stacks. Sprinkle half of the remaining cheese mixture over the chicken. On the other stack, evenly spoon the black beans across the top and add the last of the cheese over the beans. Sprinkle the cumin over both pizzas.
Switch the oven to the broiler setting. Place the baking sheet back in the oven and broil for 3-4 minutes until the cheese is melted and bubbling. Remove from the oven.
Top each tortilla pizza with diced tomatoes and shredded lettuce. Slice each pizza with a sharp knife into 4 wedges. Serve immediately with sour cream, salsa, or guacamole.