Mini-mexican pizzas
6 Servings
Ingredients
| Quantity | 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) |
Directions
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.