INGREDIENTS
4
(10-inch) flour tortillas
1/4
cup plus 2 tablespoons pinto or black bean dip
1
can (9 ounces) tuna packed in water, drained and flaked
2
cups (8 ounces) shredded Cheddar cheese
1
can (14-1/2 ounces) diced tomatoes, drained
1/2
cup thinly sliced green onions
1‑1/2
teaspoons butter or margarine, melted
PREPARATION:
- Preheat oven to 400°F.
- Place 1 tortilla on 12-inch pizza pan. Spread with 2 tablespoons bean dip, leaving 1/2-inch border. Top with one third each of tuna, cheese, tomatoes and green onions. Repeat layers twice, beginning with tortilla and ending with onions.
- Top with remaining tortilla, pressing gently. Brush with melted butter.
- Bake 15 minutes or until cheese melts and top is lightly browned. Cool. Cut into 8 wedges.
Tip
For a special touch, serve with assorted toppings, such as guacamole, sour cream and salsa.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
1114 mg
Protein
39 g
Fiber
3 g
Carbohydrate
29 g
Cholesterol
64 mg
Total Fat
24 g
Calories from Fat
44 %
Calories
495
DIETARY EXCHANGE:
Fat
2-1/2
Meat
4
Vegetable
2
Starch
1-1/2
