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Wednesday, January 20, 2010

Tostado Pizza

Another healthier alternative to pizza... with a Mexican twist. These are a lower fat, lower calorie alternative for either Mexican night that still gives you plenty of Mexican flavor. The pizza sauce in this case is a black bean sauce mixed with enchilada sauce. I've also used black beans mixed with Rotel tomatoes and either one works. The enchilada-bean sauce is a little smoother.

Tostado Pizza

2 whole wheat flour tortillas (8" size)
1/2 cup black beans
1/2 cup enchilada sauce
1 cup cooked, shredded chicken or turkey breast
1/2 cup bell peppers, diced
1/2 cup frozen corn kernels
1/2 cup red onion, diced
1/2 cup shredded cheddar cheese
Salsa or sour cream, if desired

Heat a large skillet over medium-high heat. Lightly spray 1 side of tortilla with cooking spray and place oiled side down in skillet. Heat about 1 minute until lightly toasted, spray the other side and flip the tortilla. (If you have a gas stove, don't spray over the burner.) Cook about 1 minute longer, until toasted and golden brown. Repeat with second tortilla and transfer tortillas to a baking sheet.

Preheat oven broiler on low. In a food processor, combine black beans and enchilada sauce. Pulse several times until a thick, smooth paste is formed. Spread sauce over tortillas. Add shredded meat, peppers, onion, corn, and cheese.

Place pan under the broiler and cook about 10 minutes, check every couple minutes to make sure the pizzas don't burn. Cut into wedges and top with salsa and sour cream as desired.

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