12 corn tortillas (or, small low-fat flour or whole wheat tortillas)
1 can (15.5 ounces) vegetarian refried beans
1 teaspoon ground cumin
Taco sauce to taste (red or green)
1 cup chopped red bell pepper
1/2 cup sliced mushrooms
1 cup spinach leaves
1/2 cup chopped yellow squash
1 cup light shredded cheese
Instructions
Brush one side each of two tortillas with water. Press the wet sides together to form a crust for the pizza. Repeat with remaining tortillas.
Spray the outside of the tortillas with cooking spray and lightly brown each side in a nonstick skillet. Set aside.
Heat the refried beans in a small pan or microwave until warm; stir in cumin. Remove from heat.
Mix chopped vegetables together in a medium bowl and set aside.
Spread about 1/3 cup of the beans on each tortilla pizza shell. Spread each pizza with taco sauce (to taste), top with ½ cup vegetable mixture and sprinkle with 2 tablespoons of shredded cheese for each pizza.
Return each pizza to skillet and heat until cheese melts.
Garnish ideas: chopped tomato or salsa, jalapenos or diced green chiles, cilantro, sliced green onion, non-fat or light sour cream, avocado slices.
