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Recipe of the Month Appetizers - Mini Mexican Pizzas

  • 2 cups seeded, diced, unpeeled tomatoes
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon finely chopped green onions
  • ½ teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 1 tablespoon fresh lime juice
  • 6 (8-inch) flour tortillas
  • 1½ cups fat-free refried beans
  • ¾ cup (3 ounces) shredded Monterey Jack cheese

Combine first six ingredients in a bowl. Stir well and set aside. Arrange tortillas on baking sheets. Bake at 400° for two minutes. Turn over tortillas and bake one minute. Spread ¼ cup beans over each tortilla, top with 1/3 cup tomato mixture and 2 tablespoons cheese.
Bake at 400° for six minutes or until tortillas are crisp and cheese melts. Cut into wedges.
Submitted By: Betty Brown
Smith Farmers Co-op
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