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Recipes

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 18 minutes or until cheese is melted and crust is browned and crisp. Cut each bread shell into 8 wedges; sprinkle with remaining cilantro. Garnish with sour cream and avocado, if desired.

Pizza Mexicana

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Yield: Makes: 32 appetizers

HELPFUL HINTS

 

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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 7g

Sodium 231g

Carbohydrates 11g

Protein 4g

Dietary Fiber 1g

Vitamin A 14g

Vitamin C 5g

Calcium 66g

Iron 1g