Ellie's Black Bean Mexican-Style Pizza

By Ellie Krieger, MS, RD

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Ingredients

  • Four 6-inch-diameter corn or whole-wheat tortillas
  • 1/2 cup Black Bean Dip (recipe follows)
  • 1 medium ripe tomato, seeded and diced
  • 1 cup shredded green cabbage
  • 1/4 cup chopped fresh cilantro

Cooking Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the tortillas onto a baking sheet and spread 2 tablespoons of the black bean dip on top of each. Top with the tomato and cabbage and bake until the tortillas are crisp and the cabbage is lightly browned, about 10 minutes.
  3. Remove the pizzas from the oven and sprinkle with the cilantro. Let cool slightly, then cut each one into 4 wedges and serve.

For Ellie's Black Bean Dip, see recipe.

Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.

To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.

For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.

Nutrition Facts


Servings per Recipe:

4 (serving size: 4 wedges)

Amount Per Serving

Calories: 130
Total Fat: 2g
    Sat: 0g
    Mono: 1g
   Poly: 0g
Protein: 4g
Carb: 24g
Fiber: 4g
Cholesterol: 0mg
Sodium: 88mg

Servings:

4 (serving size: 4 wedges)


This dish is an excellent source of vitamin C. It's also a good source of fiber, vitamin A, and vitamin K.

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