A new and fun twist on pizza!
2 teaspoons olive oil
4 corn tortillas (*get corn tortillas with no gluten of you are on a gluten-free diet)
½ cup diced bell peppers (red, green, yellow or a mix)
½ cup canned black beans, rinsed
½ cup finely chopped mushroom
¼ cup finely diced white onion
¼ cup enchilada sauce (I used Frontera, which is gluten-free)
¼ cup shredded cheddar cheese (*use a gluten-free brand such as Trader Joes if you are on a gluten-free diet)
4 teaspoons chopped cilantro
4 tablespoons chopped avocado
Preheat oven to 425 degrees. Put the olive oil in a small dish and lightly brush both sides of each tortilla and place them on a baking sheet coated with cooking spray. Spread one tablespoon of enchilada sauce over each tortilla, top with the onion, peppers, mushrooms and black beans. Bake in the oven for 10 minutes, or until the edges of the tortilla are crispy. Remove from oven, sprinkle one tablespoon of cheese over each tortilla, return to oven and bake for another two minutes, or until cheese is melted. Garnish each with one teaspoon cilantro and one tablespoon avocado and serve.
Makes 4 servings
Serving size 1 pizza (w/o avocado) Calories 130 Protein 5 g Carb 19 g Fiber 4 g Sugars 2 g Fat 6 g Saturated fat 2 g Sodium 290 mg
Serving size 1 pizza (w/ avocado) Calories 150 Protein 5 g Carb 20 g Fiber 5 g Sugars 2 g Fat 7 g Saturated fat 2 g Sodium 290 mg