Try this new twist on pizza; tortillas are a perfect way to make a quick pizza that kids and adults alike will love!
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
can (16 oz) Old El Paso™ refried black beans
cup Old El Paso™ Thick 'n Chunky salsa
chipotle chile in adobo sauce, finely chopped, and 1 teaspoon adobo sauce (from 7-oz can), if desired
slices turkey pepperoni or pepperoni (from 6- or 7-oz package )
cups finely shredded Mexican cheese blend (6 oz)
Heat oven to 425°F. Spray 2 cookie sheets with cooking spray. Spray both sides of tortillas; place on cookie sheets. Bake about 3 minutes or until bottoms are slightly crisp; turn tortillas, and rotate pans. Bake 2 to 3 minutes longer or until bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove tortillas to cooling rack; let cool. Reduce oven temperature to 350°F.
Meanwhile, in medium bowl, mix refried beans, salsa, chipotle chile and sauce.
Spread refried bean mixture (about 3 tablespoons) on each cooled tortilla to within 1/2 inch of edge. Top with pepperoni slices (3 per tortilla) and cheese.
Bake uncovered 6 to 7 minutes or until heated through and cheese is melted. Cut into wedges.
For extra flavor and texture, sprinkle 3/4 cup well drained fire roasted diced tomatoes with the pepperoni and 1/3 cup sliced green onions over the cheese.
Double the fun! Stack 2 pizzas on top of one another before baking the second time, and bake 8 to 9 minutes, for really unique pizzas!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.