Mexican Pizza

Mexican Pizza - 10g Carbs, 10g Fiber

From: Dlife Source: Chef Michel Nishan

Enjoy as is or Garnish With a dab of Non-Fat sour cream AndFresh cilantro.

canola Oil in a Misting Bottle
 * 1 Each 8-Inch-Low-Carb whole Grain Tortilla
 * 1/4 Cup Low-Fat Re-Fried beans
 * 1 Tbsp Warm water
 * 1/4 Cup Plus 1 Tbsp Fresh Store-Bought Salsa, Drained
 * 1/4 Cup Shredded Low-Fat mozzarella cheese

Place a 8 to 10-Inch Skillet Over Medium Heat Until Hot. LightlySpray Each Side of The Tortilla With canola Oil (total 1 Teaspoon).

Place The Tortilla in The Hot Pan And Cook 30 Seconds to OneMinute or Until Lightly Browned. Turn The Tortilla Over And Repeat.

Remove From The Pan And Cool.

Combine The Re-Fried beans And water And Mix Until Smooth. UseA Rubber or Plastic Spatula to Spread The bean Paste Over TheTortilla. be Careful to Leave 1/4 to 1/2 an Inch of TortillaUncovered at The Outer Edge.

Gently Spread The Salsa Evenly Over The bean Paste And SprinkleOver With The Low-Fat mozzarella cheese. Transfer to a BakingSheet And Place in a Pre-Heated 375 Degree Oven For Five MinutesOr Until The cheese is Melted.

Nutrition 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: 1/2 Vegetable

User Comments:

Enjoy as is or Garnish With a dab of Non-Fat sour cream AndFresh cilantro.

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