Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)
Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.
Scoop 1/8th cup of meat mixture into each wrap.
Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.
Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.
Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!
Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!
|3-4||Large whole wheat tortillas, or enough to cut out 12 small circles (I prefer LaTortilla brand)|
|1 cup||Lean ground turkey, cooked (or lean ground beef or 1 cup Morning Star Meatless Crumbles™)|
|1/2 cup||Salsa of choice (I used one with corn)|
|2 tsp||Dry taco seasoning|
|1/2 cup||Low fat refried beans|
|1/2 cup||Low fat shredded mexican blend or 2% cheddar cheese|
|Optional||Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes|
|Mini Mexican Pizzas||12|
|Calories Per Pizza||80|
|Saturated Fat||1 g|
|WWP+: (per serving)||2|
|SmartPoints™: (per serving)||2|
|Freestyle Points: (per serving)||1|