Southwestern Tortilla Pizzas – a delicious recipe with flour tortillas, chunky salsa, no-salt, Cheddar cheese, corn, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Arrange oven racks in top and bottom thirds of oven.
2
Preheat oven to 475 degrees F. Spray 2 cookie sheets with nonstick spray; place 2 tortillas on each sheet.
3
Reserve 3 tablespoons salsa in large bowl; set aside.
4
In medium bowl, stir together remaining salsa and beans; divide among tortillas and top with cheese.
5
Cut corn kernels off cobs; place in another medium bowl and stir in cumin.
6
Divide corn among tortillas.
7
Bake 10 to 12 minutes or until edges are golden brown and crisp, switching sheets halfway through.
8
Meanwhile, to large bowl with salsa, add oil, lime juice, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; whisk to combine.
9
Add cabbage and cilantro; toss to combine.
10
To serve, top pizzas with cabbage mixture.
945
kcal
Calories
27
g
Fat
136
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 flour tortillas, 1 jar chunky salsa, 2 can no-salt-added black beans, 8 oz. Cheddar cheese, and more.
Yes, Southwestern Tortilla Pizzas falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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