Vegetarian Tortilla Pizza

Flour tortillas give this vegetable-packed pizza a delicious, thin-crust crunch.

Yield: 4 servings (serving size: 1 tortilla pizza)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 328
  • Fat: 9.9g
  • Saturated fat: 5.0g
  • Protein: 15.4g
  • Carbohydrate: 44.3g
  • Cholesterol: 30mg
  • Iron: 3.0mg
  • Sodium: 772mg
  • Calories from fat: 27%
  • Fiber: 7.0g
  • Calcium: 283mg


  • 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


  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.
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