Mexican Tortilla Pizzas
These delicious tortilla pizzas are quick and easy to make, they are great for a week day dinner when you don't want to spend too much time preparing dinner.
Yield
6 servingsPrep
10 minCook
15 minReady
25 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | small |
corn tortillas (6-inch)
|
* |
1 | x |
vegetable oil
|
* |
16 | ounces |
refried beans
|
|
¼ | cup |
onions
chopped |
|
2 | ounces |
green chili peppers, canned
|
|
6 | tablespoons |
taco sauce
red |
* |
3 | cups |
mixed vegetables
such as broccoli, mushrooms, spinach, and red bell pepper |
|
½ | cup |
mozzarella cheese, non-fat
shredded part-skim |
* |
½ | cup |
cilantro
chopped, fresh |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | small |
corn tortillas (6-inch)
|
* |
1 | x |
vegetable oil
|
* |
462.4 | ml/g |
refried beans
|
|
59 | ml |
onions
chopped |
|
57.8 | ml/g |
green chili peppers, canned
|
|
9E+1 | ml |
taco sauce
red |
* |
7.1E+2 | ml |
mixed vegetables
such as broccoli, mushrooms, spinach, and red bell pepper |
|
118 | ml |
mozzarella cheese, non-fat
shredded part-skim |
* |
118 | ml |
cilantro
chopped, fresh |
Directions
Brush one side of each of two tortillas with water.
Press the wet sides of the tortillas together to form 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, onion, and half of the chili peppers together in a medium saucepan, stirring occasionally.
Remove from heat.
Spread about ⅓ cup of the bean mixture on each tortilla pizza.
Sprinkle with 1 Tablespoon taco sauce, then top with ½ cup of the chopped vegetables, 1 teaspoon chili peppers, and 1 Tablespoon cheese for each pizza.
Return to frying pan and heat until cheese melts.
Top with cilantro, if desired.
Serve immediately.