1⁄4 cup salsa, Pace®
1⁄4 cup sour cream
4 garlic-herb wraps, Mission® (or any 10-inch tortillas)
2 cups shredded Mexican cheese blend, Kraft®
1 can (16-ounce) refried black beans, Rosarita®
1 package (18-ounce) precooked ground beef for tacos, Old El Paso®
1⁄2 red onion, diced
2 cups shredded lettuce
1 tomato, diced
Nacho sliced jalapeños, Embasa® (or sliced
pickled jalapeños) (optional)
Set up grill for direct cooking over medium heat (see page 17). Oil grate when ready to start cooking.
In a small bowl, combine salsa and sour cream; set aside.
Lay out 2 garlic-herb wraps; sprinkle with cheese blend. Top with remaining wraps; set aside.
In a microwave-safe bowl, microwave refried black beans on high heat setting (100 percent power) for 4 to 6 minutes or until heated through, stirring twice.
Using a cookie sheet, place cheese-filled wraps on hot, oiled grill. Cook for 2 minutes; turn over. Divide refried beans between cheese-filled wraps. Spread evenly over the tops of the pizzas, leaving a 1⁄2-inch border. Top beans with taco meat and onion. Cover grill; cook 2 minutes. Using the cookie sheet, remove pizza from grill.
Top with lettuce and tomato; drizzle with salsa-sour cream mixture. Garnish with sliced jalapeños (optional). Serve hot.