South-of-the-Border Pizzas

Recpie by: WW Quick Cooking for Busy People

5 Points Per Serving

3 (10-inch) flour tortillas

1/2 pound ground round

1 (15-ounce) can no-salt-added black beans, rinsed and drained

1 (1.25-ounce) package reduced-sodium taco seasoning

1/4 cup water

2 large tomatoes, finely chopped

1/2 cup sliced green onions

2 Tbs. chopped fresh cilantro

1 Tbs. minced jalapeno pepper

1 cup shredded reduced-fat Mexican cheese blend

1. Place tortillas on two baking sheets, and bake at 450º for 2 minutes or until slightly crisp. 2. While tortillas bake, cook ground round in a nonstick skillet over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels; return to skillet. Add beans, taco seasoning, and water; bring to a boil. Reduce heat to low, and simmer 3 minutes; stirring often. 3. Spread beef mixture over tortillas, leaving a 1/2-inch border. Combine tomato and next 3 ingredients; sprinkle over beef mixture. Top with cheese. 4. Bake at 450º for 4 minutes or until cheese melts and tortillas are lightly browned. Remove pizzas to a cutting board; let stand 5 minutes before cutting into wedges.

Yield: 6 servings

For a quick meal: Serve with a tossed green salad drizzled with fat-free Italian dressing. For dessert, serve fresh pineapple slices.

Shared by: GwynydLightNLuv