Mexican Tortilla Pizzas

Servings
4

Prep Time
15 minutes

Cook Time
10 minutes

Ingredients

1 tablespoon Organic Coconut Oil

½ yellow onion, diced

1 teaspoon Memphis Dry Rub

1 (15.5 ounce) can pinto beans, drained and rinsed

½ cup Vegetable Bouillon Soup Base, prepared according to package directions

4 (8-inch) whole wheat tortillas

½ red bell pepper, thinly sliced

¼ red onion, thinly sliced

1 cup shredded Mexican cheese blend

1 avocado

¼ cup nonfat Greek yogurt

½ lime, juiced

1 teaspoon Chipotle Lime Rub

2 scallions, sliced

Nutritional Info

Calories:

470

Fat:

24g

Saturated Fat:

10g

Carbohydrates:

47g

Fiber:

6g

Protein:

20g

Cholesterol:

25mg

Sodium:

820mg

Mexican Tortilla Pizzas - Wildtree Recipes
Print Mexican Tortilla Pizzas Recipe
Share Wildtree's Mexican Tortilla Pizzas Recipe on Tumblr

Method of Preparation

Preheat oven to 400°F. Heat Organic Coconut Oil in a 10-inch nonstick skillet over medium heat. Add onion and sauté until browned. Stir in Memphis Dry Rub. Add beans and prepared Vegetable Bouillon Soup Base and bring to a simmer. Mash beans to desired consistency; cook until heated through. Lay tortillas flat on a sheet pan. Spread bean mixture evenly over each tortilla. Top with red bell pepper and red onion, and finish with cheese. Bake for 10 minutes or until cheese is melted and tortilla bottom is crisp. Meanwhile, prepare avocado cream: Add avocado, Greek yogurt, lime juice, and Chipotle Lime Rub to a food processor and puree until smooth. Top pizzas with avocado cream and scallions.

Submitted By:
Wildtree from Lincoln, RI

Meal Type:
Vegetarian,  Kid Friendly

Wildtree Product(s):
Chipotle Lime Rub   Memphis Dry Rub   Organic Coconut Oil