Taco Pizzas


8 small corn tortillas (6 inches in diameter)

2 tablespoons canola oil

4 scallions

3 cloves garlic

1 tablespoon chili powder

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon cayenne pepper

¾ pound lean ground turkey

1 ear fresh corn or 2/3 cup corn kernels

½ cup no-salt-added tomato sauce

1 cup canned low-sodium pinto beans

¼ cup low-sodium chicken broth or water

3 ounces pepper Jack cheese (3/4 cup grated)

½ cup reduced-fat sour cream


Preheat the oven to 425F


Brush the tortillas on both sides lightly with 1 tablespoon total of the oil. Place them on 2 baking sheets and bake until crisp, 5-7 minutes. Remove from the oven, leaving the tortillas on the trays.


Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Thinly slice the scallions, keeping the dark greens separate, and mince the garlic. Add the scallion whites and light green parts to the skillet and cook until translucent, 2 minutes. Add the garlic, chili powder, cumin, oregano, salt, and cayenne and cook for 1 minute more.


Place half of the scallion-spice mixture in the bowl of a small food processor and set aside. Add the turkey to the remaining scallion-spice mixture in the skillet and cook, breaking the meat up with a wooden spoon, until it is cooked through, 4 to 5 minutes. Meanwhile, if using an ear of corn, cut the kernels off. Add the corn kernels and tomato sauce to the skillet with the browned turkey and cook until most of the liquid is absorbed, 2 to 3 minutes.


Drain and rinse the pinto beans and add them, along with the chicken broth, to the food processor. Pulse until smooth, scraping the sides once or twice if necessary. Grate the cheese.


Spread 2 tablespoons of the bean mixture on each tortilla and top with about ¼  cup of the turkey mixture. Sprinkle a heaping tablespoon of cheese on top and bake until the bean puree is warmed through and the cheese is melted, 3 to 4 minutes. Remove from oven and sprinkle with the scallion greens. Cut each pizza into quarters with a sharp knife or pizza cutter and serve each with a dollop of the sour cream.


Makes 4 servings

Serving size: 2 pizzas


Calories 510; Total Fat 22g (Sat Fat 7g, Mono Fat 6.3g, Poly Fat 3.1g); Protein 36g; Carb 47g; Fiber 8g; Cholesterol 65mg; Sodium 540mg



Excellent source of: Calcium, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Protein, Vitamin A, Vitamin K



Good source of: Niacin, Potassium, Riboflavin, Thiamin, Vitamin B6, Vitamin C



Copyright 2013 Ellie Krieger All rights reserved


4 comments (Add your own)

1. Karen Degen wrote:
These Taco Pizzas are perfect for us for
Superbowl Sunday!!
Can't wait...

Tue, January 28, 2014 @ 7:47 AM

2. Tracey Ceccarelli wrote:
It's time for healthy changed!! Love you Ellie!

Tue, January 28, 2014 @ 2:58 PM

3. Stephenie O'Connell wrote:
Ellie, you rock.
I tried these tonight with my girls, 2 and 5 - was dubious as to whether the spices would be received. Left out the cayenne...they loved them! Delicious, crunchy, flavorful, and healthy - so happy to have found this recipe, and bought the book tonight on Amazon. :-)
Thank you!

Sun, February 9, 2014 @ 8:15 PM

4. Kristen wrote:
These were really tasty! Very easy to make and very flavorful. And two pizzas filled me right up! I used black beans and omitted the oregano. These will be a new staple in our house.

Mon, February 17, 2014 @ 7:52 PM

Add a New Comment

Enter the code you see below:
code
 

Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.