Tortilla Pizzas
Advertisement
Ingredients
- 12 corn tortillas, small (or flour tortillas)
- 1 teaspoon vegetable oil (or margarine)
- 1 can refried beans, fat-free, low-sodium (16 ounce)
- 1/4 cup onion (chopped)
- 2 ounces fresh or canned green chili peppers (diced)
- 3 tablespoons red taco sauce
- 3 cups vegetables, such as broccoli, mushrooms, spinach, and red bell pepper (chopped)
- 1/2 cup cheese, shredded part-skim mozzarella
- cilantro (1/2 cup chopped, fresh, optional)
Instructions
- Wash hands with soap and water.
- Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza.
- Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside.
- Heat refried beans, onion, and half of the chili peppers together in a medium saucepan, stirring occasionally. Remove from heat.
- Spread about 1/3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon taco sauce, then top with 1/2 cup of the chopped vegetables, 1 teaspoon chili peppers, and 1 tablespoon cheese for each pizza.
- Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.
Nutrition
| Calories | 170 |
|---|---|
| Protein | 9 g |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 5 mg |
| Sodium | 292 mg |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Healthy Latino Recipes Made with Love California Department of Health Services California Latino 5-A-Day Campaign