Mini-Mexican Pizzas

Recipe Ingredients

2 cups	125g / 4.4oz	Seeded diced unpeeled tomato
1 tablespoon	15ml	Minced fresh cilantro
1 tablespoon	15ml	Finely chopped green onions
1/2 teaspoon	2.5ml	Ground cumin
1/8 teaspoon	0.6ml	Garlic powder
1 tablespoon	15ml	Fresh lime juice
6		Flour tortillas - (8-inch)
1 1/2 cups	240g / 8.5oz	Fat-free refried beans
3/4 cup	109g / 3.8oz	Shredded reduced fat Monterey Jack cheese - (3 ounces)

Recipe Instructions

Combine first 6 ingredients in a bowl; stir well, and set aside.

Arrange tortillas on baking sheets, and bake at 400F for 2 minutes. Turn over tortillas, and bake an additional minute.

Spread 1/4 cup beans over each tortilla; top with 1/3 cup tomato mixture and 2 tablespoons cheese.

Bake at 400F for 6 minutes or until the tortillas are crisp and cheese melts; cut into wedges. Yield: 6 servings.

Source:
Cooking Light, Jul/Aug 1994, page 139

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