Mexican Bean Pizzas

Mexican Bean Pizzas

Italy goes south of the border with this appealing recipe, a fun cross between pizza and tostada flavors.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

4

pizzas

4
Old El Paso® flour tortillas for burritos (8 inch; from 11.5-oz package)
Cooking spray
1
cup Old El Paso® refried beans (from 16-oz can)
8
medium green onions, sliced (1/2 cup)
1
medium tomato, seeded, diced
1
cup shredded hot pepper Monterey Jack cheese (4 oz)
  1. Place oven rack in lowest rack position; heat oven to 400°F. Spray 1 side of each tortilla with cooking spray. On each of 2 large ungreased cookie sheets, place 2 tortillas sprayed sides down. Spread 1/4 cup refried beans on each. Top each with onions, tomato and cheese.
  2. Bake 1 cookie sheet at a time on lowest oven rack 10 to 12 minutes or until bottoms are golden brown and cheese is melted and bubbly. Cut into wedges to serve.
Makes 4 pizzas
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
These quick and wholesome meatless pizzas make a great after-school snack. Make only as many as you need.

Nutrition Information:

1 Serving (1 Pizza)
  • Calories 290
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,
    • Trans Fat 1/2g),
  • Cholesterol 25mg;
  • Sodium 700mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 5g,
    • Sugars 3g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.