Thursday, May 17, 2012

Vegetarian Chili Pizza Tortilla



I'm always on the lookout for a quick and easy dinner.  Quite often, quick and easy dinners have something to do with tortillas. 



I make a double batch of the tomato paste mixture and just kept it in the refrigerator. That way it's a snap to whip one or two of these up.  My daughter and I have been eating these a lot this week!



I had some leftover chopped onion that I put on too. Get creative and add what you want!  They are delicious, satisfying and super filling!





Chili Pizza Tortilla Recipe
Adapted from Green Lite Bites

1 can tomato paste, 6 oz.
1 1/2 tsp. chili powder
1 tsp. cumin
Salt to taste
Baby spinach, chopped small
Kidney beans, drained and rinsed
Colby Jack or Mexican cheese
Cilantro
Corn tortillas

Mix tomato paste, chili powder, cumin and salt.  Heat kidney beans in the microwave until warm.

Toast one side of a corn tortilla on the stove in a pan.  Remove when just slightly browned on one side.  On toasted side, spread a thin layer of tomato paste mixture. Top with chopped baby spinach, kidney beans and cheese.  Carefully put tortilla back on the pan and cover.  Cook for 3 - 4 minutes until bottom is toasted and cheese is melted. Serve.

One Year Ago...


















Churros & Elephant Ears




6 comments:

  1. This looks wonderful. I'd switch out the kidney beans for black beans though!

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  2. Good idea! I could eat that often, too.

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  3. Yum, Debbi! We make "pizzadillas" pretty often. And I've made chili quesadillas, but I've never combined the two. Looks delicious!

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  4. I have a thing for tortillas too. These look really good. Lately I've been making them smothered with butter and then add real bacon bits and parmesan cheese. So good and probably so fattening...lol! ;)

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  5. This is great! I love the kidney beans in it and have to try it. You and your daughter have been eating good! Have a fun weekend!

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  6. Your vegetarian chili pizzas look delicious, Debbi - no wonder you and your daughter have been eating them a lot this week! I like the way you have combined both an Italian and Mexican feel in this dish - the flavours sound wonderful.

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