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By: G G.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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12 each small corn or flour tortillas, Vegetable Oil or Margarine 1 each (16oz) can refried beans 0.25 cup chopped onion 2 ounces fresh or canned green chili peppers, diced 6 tablespoon red taco sauce 3 cups chopped vegetables, such as broccoli, mushrooms, spinach, and bell peppers 0.5 cup (2oz) shredded part-skim mozzarella cheese 0.5 cup chopped cilantro (optional) |
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| Directions: | ||
| Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to from a thick crust for the pizza. Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside. Heat refried beans, chopped onion, and half of the diced chili peppers together in a medium saucepan, stirring occasionally. Remove from heat. Spread about 1/3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon of taco sauce, then top with 1/2 cup of the chopped vegetables, 1 teaspoon of diced chili peppers, and 1 tablespoon of shredded cheese for each pizza. Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately. | ||
| Notes: | ||
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