Description
This vibrant Mexican pizza features a crispy tortilla base topped with a colorful mix of kale, red onion, corn, and tomato, all smothered in melted cheese.
Ingredients
Units
Scale
- 1 red onion, finely diced
- A bunch of fresh kale (about 6 large leaves), finely chopped
- 1/2 cup frozen organic corn
- 1 tomato, diced
- 8 to 10 small whole wheat tortillas
- 1 cup grated cheese (use a mixture of your choice)
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large bowl, combine the diced red onion, chopped kale, corn, and diced tomato. Mix well to ensure even distribution of ingredients.
- Line a baking sheet with the whole wheat tortillas, ensuring they do not overlap.
- Generously sprinkle the vegetable mixture over each tortilla, spreading it evenly to cover the surface.
- Top each tortilla with a generous amount of grated cheese, ensuring it is evenly distributed.
- Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are crisp.
- Remove from the oven and let cool slightly before serving.
Notes
Kale roasts well and becomes tender, making it a great topping for pizzas. You can substitute the cheese with a vegan alternative if desired. These pizzas are quick to prepare, making them perfect for a weeknight meal. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla pizza
- Calories: 250
- Sugar: 3 grams
- Sodium: 400 mg
- Fat: 10 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 10 grams
- Cholesterol: 20 mg