Skip to content
Ready In:
30 minutes
Serves: 6
Chili peppers and taco sauce give this pizza a spicy twist.
What you'll need
Can opener
Measuring cups
Measuring spoons
Sharp knife
Cooking oil brush
Cutting board
Large frying pan
Medium saucepan
Stovetop
Ingredients
Serves 6
12 Corn Tortillas small or 12 Flour Tortillas small
Vegetable Oil or Margarine
16 ounces Refried Beans
1/4 cup Onion chopped
2 ounces Green Chili Peppers Fresh or canned, diced
6 tablespoons Red Taco Sauce
3 cups Vegetables chopped, such as broccoli, mushrooms, spinach, and red bell pepper
1/2 cup Mozzarella Cheese part-skim, shredded
1/2 cup Cilantro fresh, optional
Directions
1.
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.
2.
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.
3.
Heat refried beans, onion, and half of the chili peppers together in a medium saucepan over medium heat, stirring occasionally. Remove from heat.
4.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.
5.Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.
Nutrition Facts
Serving Size 1.00
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 235 | ||
| % Daily Value* | ||
| Total Fat 5 g | 6% | |
| Saturated Fat 2 g | 10% | |
| Sodium 402 mg | 17% | |
| Total Carbohydrate 39 g | 14% | |
| Dietary Fiber 8 g | 29% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Cooking Environment: Very Quick