Why didn't I make this sooner?! This is so good, and ridiculously easy! The recipe called for just half of a 16 oz. can of refried beans, but I made my own crust and it was big, and used the whole can! Could add diced fresh tomato and olives to this!
-1/2 16 oz. can spicy, fat-free refried beans. (If you can't find spicy refried beans, as I often can't here in little old Mt. Home, ID...use the traditional kind and mix in 1 tsp. chili powder)
-1 cup salsa, divided
-1 12-inch pre-baked pizza crust (or make your own!)
2 cups shredded hearts of romaine lettuce
3-4 thinly sliced green onions
1/4 cup ranch dressing
1/4 cup crumbled tortilla chips
1 cup shredded pepper jack or monterey jack cheese (or a mexican blend)
Preheat oven to 425. Mix beans and 1/2 cup of salsa in a bowl. Place crust on a cookie sheet, spread the bean mixture over it. Bake until it's crisp and warm, about 10 minutes. Remove from oven, top with cheese and green onions (and tomato and olive if adding) and return to oven just for a few minutes, until the cheese melts. Top with shredded romaine, and dollop with the remaining salsa. Squeeze ranch back and forth over the top.
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