Thursday, September 12, 2013

Healthy Mexican Tortilla Pizza

  • 4 small whole wheat tortillas or 4 small corn tortillas
  • 1 large Tomato, seeded and diced
  • 1 cup green cabbage, shredded
  • 1/4 cup fresh cilantro leaves, chopped
  • Black Bean Dip
  • 1 teaspoon olive oil
  • 1/4 medium onion, diced
  • 1/2 garlic clove, minced
  • 1/2 tablespoon jalapeno pepper, minced
  • 7 1/2 ounces black beans, from the can, drained and rinsed
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground cumin
  • 1 tablespoon fresh cilantro leaves, coarsely chopped
  • salt & freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. Prepare 1/2 cup black bean dip: saute onions in the oil for about two minutes until they soften, stirring in the garlic and jalapeno and cooking for one minute more; put the beans in a food processor, add the onion mixture and the rest of the ingredients and puree until smooth.
  3. Place the tortillas on a baking sheet and spread 2 tablespoons of black bean dip on top of each; top with tomato and cabbage and bake for 10 minutes; remove the pizzas from the oven and sprinkle cilantro on each; cool slightly and cut into wedges.

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