Mexican Pizzas
Fresh Corn and Tomato Salad
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 clove garlic, minced
- 2 (15-oz) cans refried beans
- 1½ tsp ground cumin
- ¼ tsp cayenne pepper
- 6 burrito-size flour tortillas
- 2 cups shredded Cheddar cheese
- ½ cup fresh salsa
- 2 green onions, chopped
Instructions
- Preheat oven to 350°F.
- Heat oil in a large skillet over medium-high heat.
- Add onion and garlic to pan; sauté 3 minutes or until tender.
- Add beans, cumin, and cayenne pepper; cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
- Place 3 tortillas on a baking sheet coated with cooking spray; spread bean mixture evenly tortillas, and top with remaining 3 tortillas.
- Bake 10 minutes; top with cheese.
- Bake 5 minutes longer or until cheese melts; let cool slightly.
- Spread salsa over pizzas; sprinkle with green onions.
- Cut each pizza into 4 wedges.
Side Dish Ingredients
- 6 ears fresh corn
- 1 pint grape tomatoes, cut in half
- ¼ cup chopped fresh cilantro
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lime juice
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Shuck corn; cut kernels off of cobs.
- Combine corn kernels, tomatoes, cilantro, oil, lime juice, salt and pepper in a large bowl; toss to combine.
- Serve salad with pizzas.
Vegetarian Meal Plan
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