Mexican vegetable tortilla pizzas
7
Points®
Total Time
38 min
Prep
10 min
Cook
28 min
Serves
4
Difficulty
Easy
Put a fun spin on your next Mexican dinner with these individual vegetable tortilla pizzas. Pre-baking the corn tortillas and layering them with cheese before piling on the cooked vegetables (and some more cheese) helps keep them crisp. Corn tortillas have a coarser, heartier texture than flour, and they also deliver fiber and whole grains. This recipe uses a mix of fresh summer vegetables that taste magical when they’re in season, but you can swap in whatever you like, such as summer squash, black olives, green onions, corn, or black beans. Add some diced jalapeño peppers, if you’re craving some heat.
Ingredients
Corn tortilla
8 tortilla(s), small, (6-inch)
Olive oil
1 tsp
Onion
1 small, diced
Bell pepper
1 item(s), small, yellow, diced
Uncooked zucchini
1 small, diced
Garlic
1 clove(s), minced
Chili powder
½ tsp, ground chipotle chile
Table salt
½ tsp
Tomato
1 medium, diced
Reduced fat shredded Monterey Jack cheese
1 cup(s), Mexican four cheese blend
Cilantro
¼ cup(s), chopped