Vegetarian Tortilla Pizza
|Canned pinto beans||16 Ounce, drained, rinsed (1 Can)|
|Fresh lime juice||3 Tablespoon, divided|
|Ground cumin||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Halved grape tomatoes||1 1⁄2 Cup (24 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Cider vinegar||1 Tablespoon|
|Jalapeno pepper||1 , minced|
|Green bell pepper||1 , thinly sliced|
|Yellow onion||1 Small, cut into 1/2-inch wedges|
|8 inch 97% fat free flour tortillas||4|
|Shredded pepper jack cheese||4 Ounce (1 Cup)|
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, jalapeno, 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.