Mini-mexican pizzas

Yield: 6 Servings

Measure Ingredient
2 cups Seeded diced unpeeled tomato
1 tablespoon Minced fresh cilantro
1 tablespoon Finely chopped green onions
½ teaspoon Ground cumin
⅛ teaspoon Garlic powder
1 tablespoon Fresh lime juice
6 Flour tortillas, (8-inch)
1½ cup Fat-free refried beans
¾ cup Shredded reduced fat Monterey Jack cheese, (3 ounces)

Combine first 6 ingredients in a bowl; stir well, and set aside.

Arrange tortillas on baking sheets, and bake at 400 degrees for 2 minutes.

Turn over tortillas, and bake an additional minute.

Spread ¼ cup beans over each tortilla; top with ⅓ cup tomato mixture and 2 tablespoons cheese.

Bake at 400 degrees for 6 minutes or until the tortillas are crisp and cheese melts; cut into wedges. Yield: 6 servings.

Per serving: 179 Calories; 7g Fat (27% calories from fat); 10g Protein; 33g Carbohydrate; 12mg Cholesterol; 248mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 139 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.

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