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Recipe of the Month
Appetizers -
Mini Mexican Pizzas
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| INGREDIENTS |
- 2 cups seeded, diced, unpeeled tomatoes
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1 tablespoon minced fresh cilantro
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1 tablespoon finely chopped green onions
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½ teaspoon ground cumin
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1/8 teaspoon garlic powder
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1 tablespoon fresh lime juice
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6 (8-inch) flour tortillas
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1½ cups fat-free refried beans
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¾ cup (3 ounces) shredded Monterey Jack cheese
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| INSTRUCTIONS |
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.
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