Let me explain so you don’t think I’m making a chili recipe and just put it on pizza. I’m calling this vegetarian Chili Pizza because chili is what inspired flavors.
I think I told you. Little Bean is really into, well, BEANS! We go through a can about every 2 days. Yesterday we broke open a can of Kidney Bean and while he snacked on them, carrots and cheese…
I debated what to make myself.
Since the beans were open I thought chili. How can I make a quick single serving of chili?
Then I saw these in my fridge…
ohh yea.. tortilla pizza! I could put the beans on a pizza! That would be good. Wait.. I can use all the flavors of chili and make a chili pizza.
Yup that’s it.
The idea was born and away I went.
The result was great! The spices and the beans really made it satisfying even though it’s low in calories. Always a bonus when something comes out this tasty.
Here’s what I did…
- 1 small tortilla (preferable whole grain or low carb)
- 1 tbsp tomato paste
- kosher salt
- chili powder for spinkling
- cumin for spinkling
- handful of baby spinach chopped small
- 1/2 cup cooked kidney beans (42g) (mine were rinsed from a can)
- 1 oz low fat Mexican Cheese Blend (28g)
- Dried Cilantro for sprinkling
Preheat the broiler and place the rack 2 notches down from the top.
Lay the tortilla on a sheet of aluminum foil and cook it under the broiler for 1-2 minutes until it crisps a little.
Smear the tomato paste on the warm tortilla. Sprinkle libreally with kosher salt, chili powder and cumin.
Top with the spinach and beans.
Sprinkle the cheese and cilantro on top.
Place it back in the oven under the broiler for about 4 minutes until cheese is melted and the ends start to brown.
|Servings||Amt per Serving|
|210||8g||10g||old: 4||new: 5|