My Mexican Pizza

flour tortillas

refried beans

sour cream

Pace’s mild picante sauce

Kraft Triple Cheddar with Philly Cream Cheese

chopped tomatoes, drained and patted dry

chopped black olives, drained and patted dry

 

 

Bake tortillas in oven until slightly crispy.

Spread  one tortilla  with refried beans, dotting  with  picante sauce.

Spread sour cream on second tortilla.

Put second tortilla on top of first tortilla, sour cream side down.

Bean side up on first, sour cream side down on second, like a sandwich.

Top  with cheese.

Return to oven until cheese melts.

Top with tomatoes and black olives.

 

 

 

 

Throw In Everything Salad

 

1/2 cup pomegranate vinegar

1/4 cup sugar

1 can garbanzo beans, drained

1 can 3 bean salad, drained

1 jar red pepper strips, drained

1 can black olives, drained

 

 

Mix sugar and vinegar in large Tupperware container.

Pour in all other ingredients and shake to coat.

Refrigerate over night.

Shake well before serving.

Would also be good with chopped cauliflower or broccoli added.