Cheesy Tortilla Pizzas



4 servings (serving size: 1 pizza)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional 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


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


Preheat oven to 400°.

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

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

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

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.

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.