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Cheesy Tortilla Pizzas

Prep time 20 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 pizza)

Ingredients

  • 1 (16-ounce) can pinto beans, rinsed and drained
  • 3 tablespoons fresh lime juice, divided
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 1/2 cups grape or cherry tomatoes, halved
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, minced
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 4 (8-inch) 98%-fat-free flour tortillas (such as Mission)
  • Cooking spray
  • 1 green bell pepper, thinly sliced
  • 1 small onion, chopped
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Nutrition Information

  • calories 287
  • fat 6.1 g
  • satfat 3.2 g
  • protein 13.1 g
  • carbohydrate 46.1 g
  • cholesterol 15 mg
  • iron 3.4 mg
  • sodium 725 mg
  • caloriesfromfat 19 %
  • fiber 7.9 g
  • calcium 199 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine pinto beans, 2 tablespoons lime juice, cumin, and garlic in a blender; process until smooth, scraping sides. Set aside.

  3. Combine remaining 1 tablespoon lime juice, tomato, and next 4 ingredients in a small bowl. Toss well, and set aside.

  4. Place tortillas on a baking sheet; bake at 400° for 10 minutes or until crisp, turning after 5 minutes.

  5. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper and onion. Coat vegetables with cooking spray; cook 6 minutes or until onion is tender. Stir frequently.

  6. Spread 1/4 cup bean mixture on each tortilla. Divide tomato mixture evenly over bean mixture. Sprinkle each with 2 tablespoons cheese. Bake an additional 4 minutes or until cheese melts.

Oxmoor House Healthy Eating Collection