Preparation Time: 20 minutes
- 12 small corn or whole wheat flour tortillas
- Vegetable oil
- 1 (16-ounce) can refried beans
- 1/4 cup chopped onion
- 2 ounces fresh or canned green chili peppers, diced
- 6 Tbsp. red taco sauce
- 3 cups chopped vegetables, such as broccoli, mushrooms, spinach and bell peppers
- 1/2 cup (2 ounces) shredded part skim mozzarella cheese
- 1/2 cup chopped cilantro
Brush one side 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 vegetable oil. Evenly brown both sides in a heated frying pan. Repeat with rest of the tortillas and set aside. Heat refried beans, chopped onion and half of the diced chili peppers together in a medium saucepan, stirring occasionally. Remove from heat. Spread about 1/3 of the bean mixture on each tortilla pizza. Sprinkle with 1 Tbsp. of taco sauce, then top with 1/2 cup of the chopped vegetables, 1 tsp. of diced chili peppers and 1 Tbsp. of shredded cheese for each pizza. Return to frying pan and heat until cheese melts. Top with cilantro and serve immediately.
Makes 6 servings.
Serving size 1 pizza: 270 Calories. Total Fat: 7g. Saturated Fat: 2g. Sodium: 370g. Total Carbohydrates: 43g. Fiber: 7g. Protein: 9g.
Recipe adapted from FruitsandVeggiesMoreMatters.org
Image courtesy of bfirsh/Flickr