The Open Face Burrito Pizza
INGREDIENTS
2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/2 cup chopped onion (about 1 small)
1 clove garlic, finely chopped
1 can (12 to 15 oz) black beans, undrained
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon pepper
2 cups cooked rice (any variety)
1 tablespoon LAND O LAKES® Unsalted or Salted Butter
1 can (4.5 oz) chopped green chiles
1 cup fresh (refrigerated) salsa (any variety)
1 bag (8 oz) shredded Mexican cheese blend (2 cups)
2 tablespoons chopped fresh cilantro, if desired
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
DIRECTIONS
- Heat oven to 350°F. Brush 1 teaspoon of the oil on 15x12-inch cookie sheet. Unroll pizza crust dough on cookie sheet into 12x9-inch rectangle; brush with 2 teaspoons oil. Bake 10 minutes.
- Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic; cook about 5 minutes, stirring occasionally, until onion is tender. Stir in undrained beans, cumin, coriander and pepper; cook 1 minute. Stir in rice and butter. Stir in chiles. Remove from heat; set aside.
- Using slotted spoon, spread thin layer of salsa over partially baked crust. Layer with 1/2 cup of the cheese and the bean mixture. Sprinkle with 1 tablespoon of the cilantro, the corn and remaining 1 1/2 cups cheese.
- Bake 20 to 30 minutes longer or until edges of crust are golden brown and cheese is melted. Garnish with remaining 1 tablespoon cilantro.
Nutritional Information
Nutrition Information:
1 Serving (1 Serving) - Calories 420(Calories from Fat 140),Total Fat 15g(Saturated Fat 7g,Trans Fat 0g),
- Cholesterol 30mg;Sodium 940mg;
- Total Carbohydrate 53g
- (Dietary Fiber 6g,
- Sugars 6g),
- Protein 16g;
- Vitamin A 8%;
- Vitamin C 8%;
- Calcium 25%;
- Iron 20%;
