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Vegetarian Tortilla Pizza

Prep time 10 mins
Cook time 9 mins
Yield 4 servings (serving size: 1 tortilla pizza)
Flour tortillas give this vegetable-packed pizza a delicious, thin-crust crunch.

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 halved grape tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon cider vinegar
  • 1 jalapeño pepper, minced
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 green bell pepper, thinly sliced
  • 1 small yellow onion, cut into 1/2-inch wedges
  • 4 (8-inch) 97%-fat-free flour tortillas
  • 1 cup (4 ounces) shredded pepper Jack cheese

Nutrition Information

  • calories 328
  • fat 9.9 g
  • satfat 5.0 g
  • protein 15.4 g
  • carbohydrate 44.3 g
  • cholesterol 30 mg
  • iron 3.0 mg
  • sodium 772 mg
  • caloriesfromfat 27 %
  • fiber 7.0 g
  • calcium 283 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place beans, 2 tablespoons lime juice, cumin, and garlic in a blender; process until smooth, scraping bottom and sides frequently.

  3. Combine tomatoes, cilantro, vinegar, jalapeño, 1 tablespoon lime juice, and salt. Toss and set aside.

  4. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper and onion; coat with cooking spray and cook 4 minutes or until onion is crisp-tender.

  5. Place tortillas on ungreased baking sheets. Spread equal amounts of bean mixture on each tortilla. Add onion and pepper mixture evenly to each; top with cheese, and bake at 350° for 5 minutes or until cheese melts. Remove from oven; sprinkle evenly with tomato mixture.

Oxmoor House Healthy Eating Collection