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Pizza Mexicana

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INGREDIENTS

  • 2 Tbsp. olive oil
  • 1 medium red onion, diced
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 1 can (4 oz.) chopped green chilies, drained
  • 1/4 cup chopped fresh cilantro, divided
 

DIRECTIONS

  • 1

    Heat oil in large skillet over medium heat. Add onions; cook 5 minutes, stirring occasionally. Add tomatoes and chilies; cook 5 minutes or until most of liquid evaporates, stirring occasionally. Stir in 2 tablespoons cilantro.

  • 2

    Spread beans evenly over bread shells; top with tomato mixture and sprinkle with cheese. Place on large baking sheet.

  • 3

    Bake in preheated 450°F oven 10-12 minutes or until cheese is melted and crust is browned and crisp. Cut each bread shell into wedges; sprinkle with remaining cilantro. Garnish with sour cream and avocado, if desired.

Pizza Mexicana
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Yield: Makes: 32 appetizers

HELPFUL HINTS

  • One large Italian bread shell can be used instead of four individually sized ones. Bake 15-18 minutes.
 

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See Nutrition Facts

Makes: 32 appetizers

Amount Per Serving

Calories 90

Total Fat 3.7g

Saturated Fat 1.5g

Trans Fat 1.4g

Polyunsaturated Fat 0.4g

Cholesterol 7mg

Sodium 231mg

Carbohydrates 11g

Protein 4g

Dietary Fiber 1g

Vitamin A 14%

Vitamin C 5%

Calcium 66%

Iron 1%