Mexican Pizza Revisited

Last night we were out all day and got back pretty late. After putting much thought into what we could eat for finner, I finally decided to use up the tortillas and beans before we head back to the States. We had just enough to make two healthy and homemade Mexican pizzas, all in30 minutes time! I remembered to take a picture before eating the last slice. (Will post up soon.)

4 large flour tortillas
1.5 cups dry Santiago beans
4 cloves garlic, crushed
1 tbsp Taco Bell Taco seasoning
1/2 tsp red chili powder
Salt to taste
1 tomato, chopped
1 onion, chopped (Use green onions is possible)
10-15 packets of mild Taco Bell sauce
2 tbsp yogurt
Cheese, shredded

1. Make the beans. Heat up oil in pot. Add the garlic and onions and saute for a few minutes. Next add to pot the dry beans along with about 1.5 cups water and let come to boil. Continue to stir so that beans do not stick to bottom of pot. Also add in the salt, taco bell seasoning, and red chili powder. Beans are done once they thicken up and cooked.
2. Chop the tomatoes and onions and keep aside. Shred cheese and keep aside.
3. Make sour cream. I used to add lemon juice to yogurt and called it "sour cream". We did without the lemon juice this time and simply mixed yogurt with a pinch of salt.
4. Next, dry toast the tortillas in griddle. We used the large tortillas, and they kind of shrunk when baked. They were still huge. Bake both sides until golden brown and crisp. Bake all 4 tortillas like so.
5. Assemble mexican pizza as follows:
a.) Take one tortilla and slather it with a thin layer of beans.
b.) Place second tortilla on top. Open Taco Bell packets and spread out the 6-7 packets into a thin layer.
You can always add more sauce later. Top with the tomatoes, cheese and onions.
6. Broil for a few minutes in microwave or oven, enough to melt cheese.
7. Finally, enjoy your mexican pizza topped with a few dollops of "sour cream" and Taco Bell sauce.

It tasted pretty good.