Cheesy Tortilla Pizzas

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 287
  • Fat: 6.1g
  • Saturated fat: 3.2g
  • Protein: 13.1g
  • Carbohydrate: 46.1g
  • Cholesterol: 15mg
  • Iron: 3.4mg
  • Sodium: 725mg
  • Calories from fat: 19%
  • Fiber: 7.9g
  • Calcium: 199mg


  • 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


  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.
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