Food and Nutrition


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Mexican Veggie Pizza

This healthy recipe comes from NDSU Extension Service.


  • 12 small flour or corn tortillas
  • Vegetable oil or margarine
  • 1 (16 oz) can refried beans
  • 1/4 c. chopped onion
  • 2 oz. diced fresh or canned green chili peppers (optional)
  • 6 Tbsp. salsa or taco sauce
  • 3 c. chopped vegetables, such as broccoli, mushrooms, bell pepper
  • 1/2 c. mozzarella cheese (part skim), shredded


Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza. Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan; set aside. Heat refried beans, onion and half of the chili peppers together in a medium saucepan, stirring occasionally. Remove from heat. Spread about a cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon salsa, then top with ½ cup of the chopped vegetables, 1 teaspoon chili peppers and 1 tablespoon cheese for each pizza. Return to frying pan and heat until cheese melts. Serve immediately.


Makes six servings.

Per serving: 370 calories, 9 grams (g) fat, 63 g carbohydrate and 9 g fiber.

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