Mexican Pizzas
Change up Mexican food night at home by making Mexican pizzas.
Ingredients
- 4 10-inch flour tortillas
- Vegetable cooking spray
- 1 cup prepared thick-and-chunky salsa
- 1 teaspoon ground cumin
- 2 tablespoons cilantro leaves, chopped
- 1 can (15 ounces) black or pinto beans
- 1 can (4-½ ounces) chopped green chilies
- 1 cup thawed or canned and drained corn
- 1 cup sharp cheddar cheese, shredded
Directions
- Preheat the oven to 450°F.
- Place the tortillas on 2 baking sheets. Spray the tops of the tortillas with cooking spray. Bake for 4 minutes, or until puffy.
- Meanwhile, in a medium bowl, stir together salsa, cumin and cilantro. (If the salsa has a lot of liquid, drain it before using.)
- Drain the beans and green chilies. Add to the bowl, along with corn. Stir to combine.
- Spoon the bean mixture on the tortillas, spreading in an even layer. Top each tortilla with ¼ cup cheese. Bake the pizzas for 5 to 6 minutes, or until the cheese is melted and the edges are golden brown.
Yield 4 servings
| Nutrition Facts | |
|---|---|
| Serving Size: 1 pizza | |
| Servings per Recipe: 4 | |
| Amount per Serving | |
| Calories: 505 | |
| Calories from Fat: 144 | |
| % Daily Value | |
| Total Fat: 16 | 25% |
| Saturated Fat: 7 g | 37% |
| Cholesterol: 30 mg | 10% |
| Sodium: 1132 mg | 47% |
| Carbohydrate: 69 g | 23% |
| Dietary Fiber: 10 g | 41% |
| Protein: 22 g | 43% |
| Vitamin A | 19% |
| Vitamin C | 114% |
| Folacin | 31% |
| Calcium | 32% |
| Iron | 22% |
| Potassium | 12% |
Sources
Modified from original source: Minute Meals, editor@minutemeals.com