Bean and Pepper Tortilla Pizza
by Tarla Dalal
A quick pizza that is prepared without using an oven. Tortillas or left-over chapatis are topped with beans, tomatoes, capsicum and cheese to make this Bean and Pepper Tortilla Pizza. The trick here is to keep the flame sufficiently low while cooking the pizza so that the tortillas or chapatis get crisp and brown but do not burn.
Bean and Pepper Tortilla Pizza recipe - How to make Bean and Pepper Tortilla Pizza
Preparation Time: Cooking Time: Total Time:
Makes 4 tortilla pizzas
To Be Mixed Into A Topping
3/4 cup baked beans
1/4 cup finely chopped capsicum
1 tsp finely chopped green chillies
1/4 cup deseeded and chopped tomatoes
1 tbsp tomato ketchup
1/2 tsp dry red chilli flakes (paprika)
salt to taste
Other Ingredients
4 left-over tortillas or chapatis
olive oil for brushing
8 tbsp grated processed cheese
For The Garnish
a few sliced black olives
Method
- Method
- Divide the topping into 4 equal portions and keep aside.
- Heat a broad non-stick pan and brush it with a little olive oil.
- Place one tortilla on it, spread 1 portion of the topping evenly over it and sprinkle 2 tbsp cheese evenly over it.
- Cover the pan with a lid and cook on a very slow flame till the tortilla is crisp and the cheese has melted.
- Repeat steps 2 to 4 to make 3 more tortilla pizzas.
- Serve immediately.
Nutrient values per tortilla pizza
| Energy | 214 cal |
| Protein | 9.5 g |
| Carbohydrates | 27.1 g |
| Fiber | 5.1 g |
| Fat | 8.4 g |
| Cholesterol | 18 mg |
| Vitamin A | 147.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 14.5 mg |
| Folic Acid | 18.2 mcg |
| Calcium | 178.8 mg |
| Iron | 1.3 mg |
| Magnesium | 33.6 mg |
| Phosphorus | 189 mg |
| Sodium | 465.1 mg |
| Potassium | 213.8 mg |
| Zinc | 0.9 mg |
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Edited after original posting.
This is such an easy and quick fix up recipe, the most important is to serve this as soon as it is made...kids as well as adults will relish it..