Mexican Chicken and Bean Pizza from Weight Watchers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 265.9
- Total Fat: 9.5 g
- Cholesterol: 40.8 mg
- Sodium: 834.7 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 6.5 g
- Protein: 20.2 g
View full nutritional breakdown of Mexican Chicken and Bean Pizza from Weight Watchers calories by ingredient
Introduction
These pizzas are piled high with mashed pinto beans, salsa verde and cumin-flavored chicken. Then they're finished with a fresh avocado-tomato topping These pizzas are piled high with mashed pinto beans, salsa verde and cumin-flavored chicken. Then they're finished with a fresh avocado-tomato toppingNumber of Servings: 4
Ingredients
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3 sprays cooking spray
4 small Tortilla, corn
8oz chicken ground (substitute shredded chicken if desired)
1tsp Minced garlic
1/2 tsp Cumin, ground
1/4 tsp salt
1/2 cup Beans, pinto, canned, rinsed and drained
1/3 cup Salsa, fat free, verde
1/2 cup Cilantro, raw, fresh, chopped, divided
1/4 cup Cheese, cheddar, shredded low-fat, sharp
8 tsp sour cream, reduced fat
1 medium Plum, tomato diced
1/2 medium avocado, raw, diced
1tsp lime juice, fresh
Directions
1. Preheat oven to 425 F. coat a baking sheet with cooking spray
2. Place tortillas on prepared pan; bake until crisp, about 6 to 8 min.
3. Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, cumin and salt; cook breaking up chunks of chicken with a wooden spoon, until cooked through about 4 to 5 min.
4. Next, in a bowl, mash beans and salsa with a fork until well-blended and most of the beans are mashed; stir in 1/4 c. cilantro
5. To assemble pizzas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil pizzas to brown cheese even more, if desired)
6. Meanwhile, in a medium bowl, toss together tomato, avocado, remainin 1/4 cup cilantro and lime juice.
7. Remove pizzas from oven and top each with 2 teaspoons reduced-fat sour cream and about 1/4 cup avocado mixture.
Yields 1 pizza per serving.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CASCADEQT.
2. Place tortillas on prepared pan; bake until crisp, about 6 to 8 min.
3. Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, cumin and salt; cook breaking up chunks of chicken with a wooden spoon, until cooked through about 4 to 5 min.
4. Next, in a bowl, mash beans and salsa with a fork until well-blended and most of the beans are mashed; stir in 1/4 c. cilantro
5. To assemble pizzas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil pizzas to brown cheese even more, if desired)
6. Meanwhile, in a medium bowl, toss together tomato, avocado, remainin 1/4 cup cilantro and lime juice.
7. Remove pizzas from oven and top each with 2 teaspoons reduced-fat sour cream and about 1/4 cup avocado mixture.
Yields 1 pizza per serving.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CASCADEQT.