Moving Northward…Slightly!


I know I posted about Mexican food the other day, so to spice things up (a tiny bit), I am going to post about Southwestern food today! I know you are all so excited! But seriously, this recipe is too great not to post!

I was inspired by a recipe I found on Yummly, from, and this, my friends, is what I wanted to use those GIGANTIC burrito shells for!

My fiancé and I made these for dinner on Friday night, and I have to admit it was a lot of fun making them together! We ended up getting making two HUGE pizzas and pretty much ate them for breakfast, lunch and dinner for the rest of the weekend. You think I’m kidding, but I’m really not…

Check out this honker! And yes, that is a full-sized cookie sheet it is sitting on.


Look at this bean spread…so amazing!!


And the avocado sauce! I even got the avocado hater in the family to eat it and (maybe possibly) like it a little bit…


Southwestern Pizza with Avocado Drizzle

Serves: 4    Time: 40 minutes


4 tortillas, as big as you can find em!

1 tbsp olive oil

1 can, Rotel tomatoes, drained.

2 cups frozen corn

½ red onion, diced

Cheddar Jack cheese, shredded

1 can chicken

Shredded cheese

2 avocados

½ cup sour cream

1 lime, freshly squeezed

2 tbsp cilantro

For the Spicy Honey Black Bean Spread:

1 can black beans

3 tbsp olive oil

1-2 Chipotle Chilies in Adobo

2 tbsp honey

1 lime, freshly squeezed

½ tsp cumin

Sea salt, to taste


Starting with the bean spread, microwave the can of black beans in a microwave safe bowl for 1 minute.  Mash beans with fork until they become paste-like. Add in the remaining ingredients and stir until well blended. Set aside.

Preheat the oven to 400°.

Layer two tortillas out on baking sheet or stone. Lightly brush olive oil on top, and then flip over so olive oil side is down. Sprinkle cheese and chicken on top and then place second shell on top of each. Spread bean paste on top of second shells evenly. Heat corn in microwave safe bowl until corn is partially thawed, but not completely cooked. Add corn, red onion and tomatoes on top of the tortillas. Sprinkle lightly with cheddar jack or comparable cheese.

Bake in the oven for 15-20 minutes or until cheese is bubbly.

Meanwhile, place peeled avocado and mash until somewhat smooth. Add in sour cream, cilantro, and lime juice and stir until well blended.

Remove pizza from oven and let cool for 5 minutes. Drizzle avocado mixture on top, along with additional sour cream and salsa if desired. Enjoy!