Recipe - Mini-Mexican Pizzas

2 cup Seeded minced unpeeled tomato
1 tablespoon Minced fresh cilantro
1 tablespoon Finely chopped green onions
One half teaspoon Ground cumin
1/8 teaspoon Garlic powder
1 tablespoon Fresh lime juice
6 Flour tortillas, (8inch)
1 One half cup Fatfree refried beans
Three fourths cup Shredded reduced fat
Monterey Jack cheese, (3
ounces)

Combine first 6 ingredients in a bowl; stir well, and set aside.

Arrange tortillas on baking sheets, and bake at 400 degrees for 2 minutes.
Turn over tortillas, and bake an additional minute.

Spread One fourth cup beans over each tortilla; top with 1/3 cup tomato mixture
and 2 tablespoons cheese.

Bake at 400 degrees for 6 minutes or until the tortillas are crisp and
cheese melts; cut into wedges. Yield: 6 servings.

Per serving: 179 Calories; 7g Fat (27% calories from fat); 10g Protein; 33g
Carbohydrate; 12mg Cholesterol; 248mg Sodium

Recipe by: Cooking Light, Jul/Aug 1994, page 139

Posted to MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.