Mini Mexican Pizzas

By McCarleyRHLAC

Servings: 12 mini mexican pizza’s
Calories: 60 calories each
Weight Watchers Point Plus Value: 1 pizza: 2pp, 2 pizza’s: 3pp, 3 pizza’s: 5pp

Ingredients

• 3-4 large whole wheat tortilla’s, or enough to cut out 12 small circles (I prefer low carb/high fiber tortillas)
• 1 cup lean ground turkey, cooked (OR lean ground beef OR 1 cup Morning Star Meatless Crumbles)
• 1/2 cup salsa of choice (I used one with corn)
• 2 tsp dry taco seasoning
• 1/2 cup low fat refried beans
• 1/2 cup low fat shredded mexican blend or 2% cheddar cheese
• Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

Details

Servings 12
Adapted from dashingdish.com

Preparation

Step 1

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)
Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.
Scoop 1/8th cup of meat mixture into each wrap.

6. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.

7. Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.

8. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!

Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!