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Salsa, Bean, and Cheese Pizza

Makes: 4 servings
Start to Finish 20 mins
Salsa, Bean, and Cheese Pizza
  • 4 6  inches  corn tortillas*
  • 4  teaspoons  olive oil
  • 1  medium onion, chopped (1/2 cup)
  • 1  fresh jalapeno chile pepper, seeded and finely chopped
  • 1  clove garlic, minced
  • 1  cup  rinsed and drained canned black beans
  • 1  cup  chopped seeded tomato
  • 4  ounces  Monterey Jack, Cheddar, or mozzarella cheese, shredded (1 cup)
  • 2  tablespoons  chopped fresh cilantro

1. Preheat oven to 425 degrees F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes on each side until lightly browned and crisp.

2. Meanwhile, in a large skillet, cook onion, chile pepper, and garlic in the remaining 3 teaspoons oil over medium-high heat until onion is tender. Stir in black beans and tomato; heat through.

3. Sprinkle tortillas with half of the cheese. Spoon bean mixture over cheese. Sprinkle with remaining cheese. Bake about 4 minutes or until cheese melts. Sprinkle with cilantro. Makes 4 servings.

From the Test Kitchen*Test Kitchen Tip:
  • If you prefer, substitute purchased tostada shells for the corn tortillas. Reduce oil amount to 3 teaspoons and omit step 1.
**Test Kitchen Tip:
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Salsa, Bean, and Cheese Pizza)
  • Servings Per Recipe 4,
  • cal. (kcal) 231,
  • Fat, total (g) 11,
  • chol. (mg) 20,
  • sat. fat (g) 4,
  • carb. (g) 25,
  • fiber (g) 6,
  • pro. (g) 12,
  • sodium (mg) 496,
  • Percent Daily Values are based on a 2,000 calorie diet

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