Entire recipe: 302 calories, 6g fat, 842mg sodium, 47.5g carbs, 10.5g fiber, 7.5g sugars, 22g protein -- PointsPlus® value 8*
A zesty black bean 'n tomato sauce, two types of cheese, roasted corn, peppers, and more. And unlike its inspiration, the serving size is the entire pie. Weeee!
1 stick light string cheese
1/4 cup frozen sweet yellow corn kernels
1/4 cup seeded and chopped red bell pepper
2 tbsp. chopped tomatillo
2 tbsp. seeded and chopped poblano pepper (see HG FYI)
1 medium-large high-fiber flour tortilla with 110 calories or less (like one of the kinds by La Tortilla Factory)
3 tbsp. canned refried black beans
2 tbsp. no-salt-added tomato sauce
Dash cayenne pepper, or more to taste
Dash garlic powder, or more to taste
2 tbsp. shredded fat-free cheddar cheese
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Bring a skillet sprayed with nonstick spray to medium-high heat. Add corn, bell pepper, tomatillo, and poblano pepper. Cook and stir until slightly blackened and softened, about 6 minutes.
Lay tortilla on the baking sheet and bake until slightly crispy, about 5 minutes. Meanwhile, in a small bowl, thoroughly mix black beans, tomato sauce, and seasonings.
Flip tortilla and spread with bean mixture, leaving a 1/2-inch border. Sprinkle with both cheeses, and top with cooked veggies.
Bake until cheese has melted and tortilla is crisp, about 5 minutes. Slice and eat!
MAKES 1 SERVING
HG FYI: Poblano peppers are sometimes labeled as pasilla peppers. Good to know!