Tortilla Pizzas

25 min · Serves 6

Based on a recipe from Healthy Latino Recipes Made with Love California Department of Health Services California Latino 5-A-Day Campaign, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 12small corn tortillas
• 4.9 mlvegetable oil
• 1 canfat-free low-sodium refried beans
• ¼ cupchopped onion
• 2 ozdiced green chili peppers
• 44.4 mlred taco sauce
• 3 cupschopped mixed vegetables
• ½ cupshredded part-skim mozzarella cheese
• ½ cupchopped fresh cilantro (optional)

How to cook it

1. In a small saucepan over medium heat, combine the refried beans, chopped onion, and half of the diced green chili peppers. Cook, stirring occasionally, until heated through and bubbling, about 3 to 4 minutes, then remove from the heat.
2. Lightly moisten one side of two corn tortillas with water and press the wet sides together to form a double-thick crust base; repeat with the remaining tortillas to create 6 bases in total. Lightly brush the outer surfaces of each paired base with the vegetable oil.
3. Place a large skillet over medium heat. Toast the tortilla bases in batches until lightly browned on both sides, about 1 to 2 minutes per side, then transfer them to a work surface.
4. Spread about ⅓ cup of the bean mixture over each toasted tortilla base. Layer each evenly with the red taco sauce, chopped mixed vegetables, the remaining diced green chili peppers, and shredded part-skim mozzarella cheese.
5. Return the assembled pizzas to the skillet over medium-low heat, cover, and cook until the cheese is completely melted and bubbly, about 2 to 3 minutes.
6. Sprinkle the chopped fresh cilantro over the tops, if using, and serve immediately.

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