Black bean and veggie tortilla pizza
7
Points®
Total Time
20 min
Prep
8 min
Cook
12 min
Serves
1
Difficulty
Easy
This super-simple pizza take on the tostada uses a crisped-up tortilla for the crust, salsa as the pizza sauce, and a garden basket of seasoned vegetables for the toppings. Try this with a crumble of tangy Mexican queso fresco in place of the shredded cheese, if you wish. To make it more Taqueria than Trattoria, top with shredded lettuce or angel hair slaw, a dollop of fat-free sour cream, a few pickled jalapeño slices, then dig in with a fork and knife tostada-style.
Ingredients
Whole-wheat tortilla
1 tortilla(s), medium, (8-inch)
Canola oil
1 tsp
Frozen corn
¼ cup(s), thawed
Bell pepper
2 Tbsp, red variety, diced
Uncooked onion
2 Tbsp, chopped, diced
Canned black beans
¼ cup(s), rinsed and drained
Ground cumin
⅛ tsp
Canned chipotle peppers in adobo sauce
⅛ tsp, minced
Salsa
3 Tbsp, drained
Shredded reduced fat Mexican-style cheese blend
¼ cup(s)
Cilantro
2 tsp, fresh, chopped
Cooking spray
1 spray(s)