Crispy tostadas topped with beans, tangy taco sauce, and your choice of veggies. |
Ingredients
- 12 small corn or flour tortillas
- Nonstick vegetable cooking spray
- One (16-ounce) can refried beans
- ¼ cup onion, chopped
- 2 ounces fresh or canned green chili peppers, diced
- 6 tablespoons red taco sauce
- 3 cups vegetables (such as broccoli, mushrooms, spinach, and red pepper), chopped
- ½ cup part-skim mozzarella cheese, shredded
- ½ cup fresh cilantro, chopped (optional)
Instructions
- 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.
- Spray the outside of two pressed together tortillas with nonstick cooking spray. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside.
- Heat refried beans, onion, and half of the chili peppers together in a medium saucepan, stirring occasionally. Remove from heat.
- Spread about 1⁄3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon taco sauce, then top with ½ cup of the chopped vegetables, 1 teaspoon chili peppers and 1 tablespoon cheese for each pizza.
- Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.