Tortilla Pizzas

12 small flour or corn tortillas
vegetable oil or margarine
1 can (16 ounce) refried beans
1/4 cup chopped onion
2 ounces diced fresh or canned green chili peppers
6 Tablespoons red taco sauce
3 cups chopped vegetables, such as broccoli, mushrooms, spinach, and red bell pepper
1/2 cup cheese, shredded part-skim mozzarella
1/2 cup chopped, fresh cilantro

1. 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.
2. Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside.
3. Heat refried beans, onion, and half of the chili peppers together in a medium saucepan, stirring occasionally. Remove from heat.
4. Spread about 1/3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 Tablespoon taco sauce, then top with 1/2 cup of the chopped vegetables, 1 teaspoon chili peppers, and 1 Tablespoon cheese for each pizza.
5. Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.

Adapted from:
Healthy Latino Recipes Made with Love
California Latino 5-A-Day Campaign
California Department of Health Services