This Turkey and Black Bean Burritos recipe was created for Bush’s Beans.

My kids were introduced to Chipotle burritos within the last year and they are completely hooked – my son in particular. It’s fun to see them order something other than a cheese quesadilla when we are out for Mexican so I’m happy they picked burritos because it’s given me another family meal idea to work with at home (we make a lot of quesadillas and tostadas already).

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Let me introduce you to a few of my favorite things – feta cheese, pine nuts and anything that resembles a pizza.

Yea, that pretty much sums up all this goodness right here…meet my favorite skillet tortilla pizza.

If you haven’t noticed, my last few posts – including this one – have been super easy, whipped up concoctions that I’ve been making myself at lunchtime. My life has entered a whole new level of crazy busy recently (upcoming baby, yes, but also there’s more…will fill you in soon) and with it being my last few weeks of pregnancy, I can’t guarantee much energy leftover for cooking up anything too fussy. For the most part our family dinners have been some sort of crockpot, pasta, sandwich or breakfast for dinner type meal – or if I’m lucky it’s something my husband puts together off the grill. We have been resorting to take-out a little more frequently too, which is something I am trying to avoid.

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The post Skillet Zucchini and Feta Tortilla Pizza appeared first on Aggie's Kitchen.

I really hope this recipe doesn’t scare you off. I know that it’s a little…different. It is honestly so delicious…I was hooked on it for days when my husband was out of town and I was dining alone in the evenings. Well, I wasn’t exactly alone, but when it’s just me and the kids, the kids are pretty happy with a bowl of buttered noodles and veggies while I am usually looking for something a little more exciting.

This tortilla pizza was exciting.

It was a random put together. I had sauteed some rainbow chard (oh how I love rainbow chard!!!) in a little olive oil and Aleppo pepper…and needed to eat it with something. I had some homemade salsa in the fridge, and the rest just happened. It was a building process…the beans and Ezekiel tortilla were my protein, the greens my super veggie, and the salsa was the flavor.

I can seriously eat like this everyday.

Rainbow Chard Tortilla Pizza

Ingredients:

• Ezekiel Sprouted Tortilla
• Sauteed Rainbow Chard with Aleppo Pepper
• Pinto Beans, drained, rinsed and dried (I prefer Bush's Beans pintos)
• Red Onion, sliced
• Homemade Salsa

Directions:

1. Pre-heat oven or toaster oven to 400.
2. Take your defrosted Ezekiel tortilla and place on baking sheet (tip: to keep bottom of tortilla crisp and to avoid getting too soggy, I preheat baking sheet with the oven so that it's already hot when the tortilla hits it). Spread thin layer of salsa on tortilla then top with thinly sliced red onion, sauteed rainbow chard and pinto beans.
3. Bake in oven for about 5-7 minutes or until tortilla is crisp and slightly browned. Take out and let cool. Drizzle salsa over top, slice and serve (to yourself).

Check out my Pinterest board for more pizza recipes.
Follow Aggie’s Kitchen’s board Pizza & Flatbread on Pinterest.

The post {Dinner for One} Rainbow Chard Tortilla Pizza appeared first on Aggie's Kitchen.