Italy goes south of the border with this appealing recipe, a fun cross between pizza and tostada flavors.
Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
cup Old El Paso™ refried beans (from 16-oz can)
medium green onions, sliced (1/2 cup)
medium tomato, seeded, diced
cup shredded hot pepper Monterey Jack cheese (4 oz)
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.
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.
These quick and wholesome meatless pizzas make a great after-school snack. Make only as many as you need.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Pizza
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.