Mini Mexican Pizzas
Ingredients: 3-4 Large whole wheat tortillas, or enough to cut out 12 small circles (I prefer LaTortilla brand) 1 cup Lean ground turkey, cooked (or lean ground beef or 1 cup Morning Star Meatless Crumbles™) 1/2 cup Salsa of choice (I used one with corn) 2 tsp Dry taco seasoning 1/2 cup Low fat refried beans 1/2 cup Low fat shredded mexican blend or 2% cheddar cheese Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes Directions: Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.Scoop 1/8th cup of meat mixture into each wrap. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.Bake in pre-heated oven for 12-15 minutes, or until cheese is melted. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease! Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired! courtesy of Allison's Recipe Book.