Mini Mexican Pizzas

By pamdabear3383

Ingredients

• 16 low-fat flour tortillas (6-inch)
• 2 cans (14.5 ounces each) Mexican stewed tomatoes
• 1 package (10 ounces) frozen corn kernels
• 1 can (19 ounces) black beans, drained and rinsed
• 2 cans (4 ounces each) diced green chiles, drained
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 8 ounces reduced-fat Monterey Jack cheese, shredded

Details

Servings 16
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 400 degrees F. Arrange tortillas in single layer on baking sheet.

2. Drain tomatoes; squeeze dry. Puree tomatoes in blender. Combine corn, beans, chiles, chili powder and cumin in a bowl.

3. Spread 3 tablespoons tomato puree over a tortilla. Sprinkle 1/4 cup corn mixture over sauce. Top with 2 tablespoons cheese. Repeat with remaining tortillas and toppings.

4. Bake pizzas in 400 degree F oven for 5 to 7 minutes or until the cheese is melted. Makes 16 pizzas.

Nutrition Facts
Amount Per Serving
Calories 176
Total Fat (g) 4
Saturated Fat (g) 2
Cholesterol (mg) 7
Sodium (mg) 586
Carbohydrate (g) 28
Fiber (g) 3
Protein (g) 9