White bean tortilla pizza
Using a tortilla as a pizza base makes this a far lighter version. Feel free to use a different sauce or purée and mix up the toppings as you see fit!
- 1 taco-sized flour tortilla
White bean purée:
- 1 (15 ounce) can white beans, rinsed and drained
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup spinach, chopped
- 1/2 cup mozzarella cheese, shredded
- First, make the purée by blitzing the beans in the container of a food processor with a healthy pinch of salt.
- Add the olive oil and process until the mixture is smooth, or textured to your liking.
- Taste and re-season as needed, then add the lemon juice and rosemary and pulse the mixture again.
- Preheat oven to 400 degrees F.
- Spread some purée on the tortilla, then top with tomatoes, spinach and cheese.
- Bake for about 8 minutes, or until cheese is melted and tortilla is crispy.
- Cut into four wedges and serve.
This quesadilla gives the buttery, nutritious avocado center stage.
- 1/2 avocado
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 teaspoon butter
- 1 burrito-sized flour tortilla
- 1/4 cup white cheddar cheese, grated
- Mash the avocado with the lemon juice and the salt.
- Melt the butter in a small saucepan over medium heat.
- Lay the tortilla down and sprinkle the cheddar across the surface.
- Cook until the cheese is melted and the bottom of the tortilla is deeply golden.
- Quickly spread the avocado mixture across one half of the tortilla.
- Turn off the heat and fold the tortilla in half, pressing down so the melted cheese glues it together.
- Cut into four wedges and serve immediately.
Using turkey instead of beef makes these tostadas a much more healthful option.
- 1 (14 ounce) can diced tomatoes
- 1 medium onion, thinly sliced
- 3 cups shredded cooked turkey
- 8 taco-sized corn tortillas
- 1 avocado
- 1/4 cup salsa
- 2 tablespoons sour cream
- 2 tablespoons fresh cilantro, chopped
- 1 cup shredded romaine lettuce
- 1/2 cup Monterey Jack cheese, shredded
- Preheat oven to 375 degrees F.
- Bring tomatoes and their juice to a boil in a medium saucepan over medium heat.
- Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes.
- Add turkey and cook until heated through, 1 to 2 minutes.
- Meanwhile, coat tortillas on both sides with cooking spray.
- Place on a large baking sheet and bake, turning once, until crisped and lightly brown, about 10 minutes.
- Mash avocado in a bowl.
- Stir in salsa, sour cream and cilantro until combined.
- To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey mixture, lettuce and cheese.
Potato and sausage frittata
Frittatas have been referred to as open-faced omelets and crust-less quiches, but whatever you might call them, they're delicious. This one is stuffed with all kinds of tasty ingredients!
- 1/2 pound sausage
- 6 bacon strips, chopped
- 1-1/2 cups potatoes, diced
- 1 medium onion, finely chopped
- 8 eggs
- 2 teaspoons dried parsley
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside.
- In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels, then drain, reserving 2 tablespoons drippings.
- In the drippings, sauté potatoes and onion until tender.
- In a large bowl, whisk the eggs, parsley, salt and pepper.
- Return sausage and bacon to the skillet; top with egg mixture.
- Cover and cook over low heat for 8-10 minutes or until eggs are almost set.
- Uncover, then broil for 2 minutes or until eggs are set. Cut into four wedges.