Vegetarian Tortilla Pizza |
|
 |
Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 4 |
|
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 |
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, 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.
|
|