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!


HG FYI: Poblano peppers are sometimes labeled as pasilla peppers. Good to know!

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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