I’m a HUGE fan of Taco Bell, but since I’m health-conscious, TB is probably not the best decision for dinner. Here’s my updated, and not to mention gourmet, version of TB’s Mexican Pizza! Also, I’ve never been a big fan of measuring while cooking savory dishes, because flavors should be unique to the individual. Here’s my easy recipe for ‘Layered Mexican Pizza’:

• 1 bag Corn Tortillas
• 1 Red/Green/Yellow Bell Peppers- sliced lengthwise in thin strips
• 1 1/2 Red/White Onion (I prefer red as it as a stronger flavor and blends well in Mexican Cuisine)- thin rainbow slices and half finely diced
• Half a bunch Cilantro– washed and finely chopped
• 1 can Goya/Ortega Black beans, drained
• 2-3 Jalapenos- finely chopped with seeds and all
• 4-5 Cloves garlic- crushed and finely chopped
• Cumin seeds
• Cayenne Pepper
• Salt
• Black Pepper
• Onion powder
• Garlic Powder
• Reduced-fat Sour Cream
• Sargento Mexican Style shredded Taco Cheese
• Enchilada Sauce- recipe below
• Chive-finely chopped
• Extra-virgin Olive Oil
• Olive-oil flavored cooking spray (preferably PAM)

1. Spray a medium sized skillet with PAM, pour in about 1 tbsp of olive oil, and set over medium flame. Add cumin seeds, then add the finely diced onions and 1/4 of the chopped garlic. After 1-2 minutes add 1/2 of the chopped jalapenos.  Saute until onions have caramelized and the cumin gives off a smokey aroma. Add the black beans and saute till heated through. Using a potato masher, mash the beans in the pan. Add a little warm water when necessary, so the consistency resembles refried beans. Transfer to a dish and set aside.
2. Wipe down the same pan (we don’t want to be cleaning dishes all night!) and use to saute the filling. Over medium heat spray pan with PAM and add 1 tbsp olive oil. Add the rainbow sliced onions, bell peppers and garlic. Add the remaining jalapenos. After a few minutes of sauteing, add garlic powder, onion powder, cayenne pepper, black pepper and salt (not too much because the cheese later will be salty!) Once the vegetables have sauteed and resemble veggie fajita filling, add chopped cilantro and set aside.
3. Rinse the same pan and set over medium heat. Spray with PAM, and add the tortillas one at a time just to heat through and get some color. Remove from heat.
4. Layering: On the tortilla put a layer of beans (be generous!) and top with sauteed vegetables. Top with shredded cheese and chives. Put another tortilla on the top. Carefully place in the heated pan, top with more shredded cheese, and cover the pan with a lid. Heat until cheese has melted. Transfer to a serving dish and top with enchilada sauce, a dollop of sour cream and sprinkle with chives and cilantro.

Enchilada Sauce:

• Half a jar of Roasted Red Peppers
• 1 red onion
• 1-2 cloves garlic
• olive oil
• onion powder
• garlic powder
• sprinkle of cumin powder
• salt
• black pepper
• 1 jalapeno finely chopped

1. Saute the onions with garlic and jalapenos over medium heat. Transfer to a blender, add roasted peppers, and spices and blend until smooth. Strain if a smooth consistency is desired.

Serves 2-4 people (depending on your appetite :-P)