Chili peppers and taco sauce give this pizza a spicy twist.
Fresh or canned, diced
chopped, such as broccoli, mushrooms, spinach, and red bell pepper
What You'll Need
- Can opener
- Cutting board
- Sharp knife
- Measuring spoon
- Cooking oil brush
- Frying pan
- Medium saucepan
- Large spoon
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 over medium heat, stirring occasionally. Remove from heat.
Spread about 1/3 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.
Cut this recipe in half to save money.
Nutrition Info and more
Serving size:Total calories:
5 gSaturated fat: