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12 small flour tortillas
Olive Oil or Margarine
1 can refried beans
1/4 cup chopped onion
2 ounces fresh green chili peppers, chopped
6 Tbsp red taco sauce
3 cups Grow Alabama vegetables (broccoli, spinach, and bell peppers)
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped cilantro (optional)

Brush one side of each of two tortillas with water. Press the wet sides of the two tortillas together to make one thick crust for pizza. Brush the outside of the tortillas with a small amount of oil or margarine. Brown your 6 pizza crusts on both sides in a heated frying pan. Set aside.

Heat refried beans, chopped onion, and half of the chopped chili peppers together in a medium saucepan, stirring occasionally. Remove from heat. Spread about 1/3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon of taco sauce, then top each with 1/2 cup of your choice of fresh vegetables, 1 tsp of diced chili peppers, and 1 tablespoon of shredded cheese for each pizza. Return to frying pan and heat until cheese melts. Top with cilantro. Serve immediately.