The newcomer in our garden this year is Kale, purple green curly leaves that are bold and vivid and plentiful. We are savoring it in sautes and stews.
One of my goals and challenges with our backyard seasonal eating exercise is also getting the kids excited about what we grow and persuading them to eat it. For the most part, they are usually thrilled about the prospect of picking their own so, they are happy to try and eat most of what is out there. Some things take a little bit of growing into (no pun intended). 
So, while we are excited about this years bounty of Kale, which to my surprise is so much softer and flavorful that what I have been used to, it is still a robust vegetable and they kids are not as excited about this as they could be. I do try especially on weekends to make sure that they are pleased with what is being served. I think it is important that they realize that healthy and good can go together particularly at home. I had made a Mexican style Pizza earlier in the week, with chicken and then inspiration struck… I realized that Kale roasts very well, so I paired it with corn, tomatoes and red onions and of course some cheese.
These rainbow bright crisp tortillas were a sure fire winner. I had started them as a kid’s meal, they were tired and I wanted them to sleep early, but they looked so good that I quickly made a batch for us as well. Yes, that is the best part of these little thingies, they get done quite quickly. They are a lot like open faced quesadillas, just much quicker to put together.
PrintKale, Red Onion and Corn topped Mexican Style Pizza
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This vibrant Mexican pizza features a crispy tortilla base topped with a colorful mix of kale, red onion, corn, and tomato, all smothered in melted cheese.
Ingredients
- 1 red onion, finely diced
- A bunch of fresh kale (about 6 large leaves), finely chopped
- 1/2 cup frozen organic corn
- 1 tomato, diced
- 8 to 10 small whole wheat tortillas
- 1 cup grated cheese (use a mixture of your choice)
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large bowl, combine the diced red onion, chopped kale, corn, and diced tomato. Mix well to ensure even distribution of ingredients.
- Line a baking sheet with the whole wheat tortillas, ensuring they do not overlap.
- Generously sprinkle the vegetable mixture over each tortilla, spreading it evenly to cover the surface.
- Top each tortilla with a generous amount of grated cheese, ensuring it is evenly distributed.
- Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are crisp.
- Remove from the oven and let cool slightly before serving.
Notes
Kale roasts well and becomes tender, making it a great topping for pizzas. You can substitute the cheese with a vegan alternative if desired. These pizzas are quick to prepare, making them perfect for a weeknight meal. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla pizza
- Calories: 250
- Sugar: 3 grams
- Sodium: 400 mg
- Fat: 10 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 10 grams
- Cholesterol: 20 mg
