Black Bean and Veggie Tortilla Pizza
- Total Time
whole wheat tortilla(s)1 medium, (8-inch)
canola oil1 tsp
frozen corn kernels¼ cup(s), thawed
uncooked bell pepper(s)2 Tbsp, red variety, diced
uncooked onion(s)2 Tbsp, chopped, diced
canned black beans¼ cup(s), rinsed and drained
ground cumin⅛ tsp
canned chipotle peppers in adobo sauce⅛ tsp, minced
fat free salsa3 Tbsp, drained
shredded reduced-fat Mexican-style cheese¼ cup(s)
cilantro2 tsp, fresh, chopped
cooking spray1 spray(s)
- Preheat oven to 350°F. Spray small baking sheet with nonstick spray. Place tortilla on baking sheet and bake until crisp, 8–10 minutes.
- Meanwhile, heat oil in small nonstick skillet over medium heat. Add corn, bell pepper, and onion. Cook, stirring occasionally, until vegetables are softened, 5 minutes. Add beans, cumin, and chipotles and cook, stirring constantly, until heated through, 2 minutes.
- Spread salsa over tortilla. Top with corn mixture and sprinkle with cheese. Return tortilla to oven and bake until cheese melts, about 4 minutes. Sprinkle with cilantro and serve at once.
- Per serving (1 individual pizza)