Better-For-You Mexican Pizza
- 1/4 white onion, diced
- 2-3 garlic cloves, minced
- 1 lb lean ground turkey or chicken
- 4 Mi Rancho Simply Nourished Low Carb Tortillas
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- Salt and pepper, to taste
- 12 oz enchilada sauce
- 1 c refried pinto beans
- 1 c shredded low fat Monterrey jack cheese
- 1 c shredded low fat cheddar
Toppings- diced tomato, Greek yogurt and fresh cilantro
Preheat your oven to 400°F.
In a skillet over medium-high heat cook the onion and garlic until fragrant, about 3-4 minutes. Add the lean ground turkey or chicken and cook until it has browned, breaking it apart with a spoon as it cooks.
Stir in the seasonings and 3/4 of the enchilada sauce. Cook for a few more minutes until well combined and slightly thickened. Set aside.
Place the Mi Rancho Simply Nourished Low Carb Tortillas on baking sheets lined with parchment paper and bake them in the preheated oven for about 5-7 minutes or until they become slightly crispy.
Remove the tortillas from the oven and spread an even layer of the refried beans on two of the tortillas, then add a layer of the meat mixture – all of the refried beans and meat will be used in this step.
Sprinkle 1/4 of the combined cheeses over each tortilla, then place the remaining tortillas on top. Spread over the remaining enchilada sauce, then sprinkle over the remaining cheese.
Bake the Mexican Pizzas on the parchment-lined baking sheet for an additional 5 minutes, or until the cheese is melted.
Once out of the oven, let the Mexican pizzas cool for a minute before slicing them into wedges. Top with Greek yogurt, diced tomatoes and fresh cilantro.