Mexican Pizza

Enjoy as is or garnish with a dab of non-fat sour cream and fresh cilantro.
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * From: Dlife Source: Chef Michel Nishan

Ingredients

 * 1 x 8 inch low-carb whole grain tortilla
 * canola oil in a misting bottle
 * ¼ cup low-fat refried beans
 * 1 tbsp warm water
 * ¼ cup plus 1 tbsp fresh store-bought salsa, drained
 * ¼ cup shredded low-fat mozzarella cheese

Directions

 * 1) Place a 8 to 10-inch skillet over medium heat until hot.
 * 2) Lightly spray each side of the tortilla with canola oil (total 1 teaspoon).
 * 3) Place the tortilla in the hot pan and cook 30 seconds to one minute or until lightly browned.
 * 4) Turn the tortilla over and repeat.
 * 5) Remove from the pan and cool.
 * 6) Combine the refried beans and water and mix until smooth.
 * 7) Use a rubber or plastic spatula to spread the bean paste over the tortilla.
 * 8) Be careful to leave ¼ to ½ an inch of tortilla uncovered at the outer edge.
 * 9) Gently spread the salsa evenly over the bean paste and sprinkle over with the low-fat mozzarella cheese.
 * 10) Transfer to a baking sheet and place in a pre-heated 375 °F oven for five minutes or until the cheese is melted.

Nutritional information
Per Serving:
 * 3g Total Fat, 1g Saturated Fat, 1g Monounsaturated Fat,
 * 1g Polysaturated Fat, 5mg Cholesterol, 1mg Iron,
 * 10g Total Carbs, 10g Dietary Fiber, 11g Protein,
 * 591mg Sodium, 86mg Potassium, 157mg Calcium
 * Exchanges: ½ vegetable