Tortilla Pizzettes the Editors of Publications International, Ltd.
Makes about 30 servings
|1||cup chunky salsa|
|1||cup refried beans|
|2||tablespoons chopped fresh cilantro|
|1/2||teaspoon ground cumin|
|3||(10-inch) flour tortillas|
|1||cup (4 ounces) shredded Mexican cheese blend|
- Pour salsa into strainer; let drain at least 20 minutes.
- Meanwhile, combine refried beans, cilantro and cumin in small bowl; mix well. Preheat oven to 400°F. Spray baking sheet lightly with nonstick cooking spray; set aside.
- Cut each tortilla into 2-1/2-inch circles, using round cookie cutter (9 to 10 circles per tortilla). Spread each tortilla circle with refried bean mixture, leaving 1/4 inch around edge. Top each with heaping teaspoonful drained salsa; sprinkle with about 1-1/2 teaspoons cheese.
- Place tortillas on prepared baking sheet. Bake about 7 minutes or until tortillas are golden brown.
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