PLANT-BASED MEXICAN PIZZAS
- 5 portions
Ingredients
|
Flour tortillas (8 inch)
|
10 |
|
PAM® Original No-Stick Cooking Spray
|
0 |
|
Gardein® Be'f Ground Crumble
|
1 pkg (13.7 oz each) |
|
30% less sodium taco seasoning mix
|
2 pkgs (1.25 oz each) |
|
Water
|
1-1/4 cups |
|
Rosarita® Original Refried Beans
|
1 can (16 oz each) |
|
Shredded Colby & Monterey Jack cheese
|
2-1/2 cups |
|
Rosarita® Enchilada Sauce
|
1/2 cup |
|
Angela Mia® Fire Roasted Diced Tomatoes
|
1/2 cup |
|
Green onion, chopped
|
1 |
Preparation
Preheat oven to 200°F. Warm a large non-stick skillet over medium heat. Lightly coat both sides of a tortilla with cooking spray and cook in the pan until crispy, about 45 seconds on each side. Place on a baking sheet in oven to keep warm. Repeat for remaining tortillas.
Add ground be'f, taco seasoning, and water to skillet over medium heat and cook until browned, about 10 minutes.
Pour beans in a microwave-safe bowl and microwave for 1 minute to soften for spreading.
Assembling pizzas: Remove tortillas from oven. Increase oven temperature to 400°F. On a cool baking sheet, place a tortilla, spread 1/2 cup of beans and top with 1/2 cup of be'f. Stack an additional tortilla and top with 2 tablespoons of enchilada sauce, 2 tablespoons diced tomatoes, and 1/2 cup of cheese. Repeat for the rest of the ingredients.
Bake in batches for 5 to 10 minutes, until cheese is melted. Top with green onions. Slice Mexican pizzas and serve.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 603 mg | 60% |
| Carbohydrate | 76 g | 25% |
| Cholesterol | 51 mg | 17% |
| Total Fat | 27 g | 42% |
| Iron | 7 mg | 36% |
| Potassium | 694 mg | 0% |
| Calories | 750 kcal | 37% |
| Sodium | 2595 mg | 108% |
| Protein | 40 g | 80% |
| Polyunsaturated Fat | 2 g | 10% |
| Saturated Fat | 12 g | 59% |
| Sugars | 12 g | 1% |
| Dietary Fiber | 11 g | 45% |
| Vitamin C | 2 mg | 3% |
| Vitamin A | 1660 iu | 33% |
Percent Daily Values are based on a 2,000 calorie diet