Pizza Mexicana
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
refried beans
vegetarian, 16oz |
*
|
| 1 | 12 inch |
pizza shell
pre-baked |
*
|
| 1 | cup |
picante sauce
|
* |
| ½ | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
cheddar cheese
|
*
|
| 2 | 1/4 oz. can |
black olives
drained, chopped |
*
|
| 12 | each |
jalapeño pepper
|
*
|
| ¼ | cup |
tomatoes
sliced |
|
| 1 | x |
cilantro
, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
refried beans
vegetarian, 16oz |
*
|
| 1 | 12 inch |
pizza shell
pre-baked |
*
|
| 237 | ml |
picante sauce
|
* |
| 118 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
cheddar cheese
|
*
|
| 2 | 1/4 oz. can |
black olives
drained, chopped |
*
|
| 12 | each |
jalapeño pepper
|
*
|
| 59 | ml |
tomatoes
sliced |
|
| 1 | x |
cilantro
, to taste |
*
|
Directions
Evenly spread beans over top of pizza/bread crust.
Top with remaining ingredients in order given, EXECPT tomato and cilantro.
Bake at 450℉ (230℃) F for 15 minutes or until cheese is melted.
Top with tomatoes and cilantro.
Makes 4 servings. Additional toppings:
sour cream, diced green onions, guacamole and Rosarita salsa.
