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Vegetarian Tortilla Pizza

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  Cooking spray 1
  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)
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Lime

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