Tortilla Snack Pizzas

  • Recipe Serves: 6
  • Prep Time 15 min
  • Cook Time 10 min

Ingredients:

  • 3 Tbsp. Country Crock® Calcium plus Vitamin D, divided
  • 6 (6-in. ea.) fajita size flour tortillas
  • 1 small onion, finely chopped
  • 1 can (16 oz.) cannellini beans or white kidney beans, rinsed and drained
  • 1 bag (10 oz.) baby spinach leaves
  • 3/4 cup pasta sauce
  • 1 1/2 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 350°. Evenly spread 2 tablespoons Country Crock® Calcium plus Vitamin D on one side of each tortilla. Bake on cookie sheet, spread side down, 5 minutes or until crisply toasted; cool slightly.
  2. Meanwhile, melt remaining 1 tablespoon Spread in 12-inch skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Stir in beans and continue cooking until heated through. Add spinach and cook 1 minute or until wilted.
  3. Top Spread-side of each tortilla with about 2 tablespoons sauce. Evenly top with spinach mixture, then sprinkle with cheese. Bake 5 minutes or until cheese is melted.
Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 310
Calories from Fat 110
Total Fat 12 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 810 mg
Total Carbs 37 g
Dietary Fiber 7 g
Sugars 4 g
Protein 15 g
Vitamin A 40 %
Vitamin C 20 %
Calcium 30 %
Iron 20 %
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