Number of servings: 6
12 small corn or flour tortillas
1 16-oz can refried beans
1/4 cup chopped onion
2 oz canned green chili peppers, diced
6 tbsp red taco sauce
3 cups chopped vegetables
½ cup shredded part-skim mozzarella cheese
Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza. Brush the outside of the tortillas with a small amount of vegetable oil. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside.
Heat refried beans, chopped onion, and half of the diced chili peppers together in a medium saucepan, stirring occasionally. Remove from heat.
Spread about ⅓ cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon taco sauce, then top with ½ cup chopped vegetables, 1 teaspoon of diced chili peppers if desired, and 1 tablespoon of shredded cheese for each pizza.
Return to frying pan and heat until cheese melts. Serve immediately.
Fat: 7 grams
Cholesterol: 5 milligrams
Sodium: 370 milligrams
Carbohydrates: 42 grams