Weight Watchers Chicken and Bean Pizza

Chicken and Bean Pizza
6 PointsPlus Value

Prep time: 12 min
Cook time: 12 min

Serves: 4

These pizzas are piled high with mashed pinto beans, salsa verde and cumin-flavored chicken. Then they’re finished with a fresh avocado-tomato topping. 


Ingredients:
3 spray(s) cooking spray    
4 small corn tortilla(s)    
8 oz uncooked 93% lean ground chicken    
1 tsp minced garlic    
1/2 tsp ground cumin    
1/4 tsp table salt    
1/2 cup(s) canned pinto beans, rinsed and drained    
1/3 cup(s) fat free salsa, verde    
1/2 cup(s) cilantro, fresh, chopped, divided    
1/4 cup(s) low fat shredded cheddar cheese, sharp-variety    
8 tsp reduced-fat sour cream    
1 medium plum tomato(es), diced    
1/2 item(s) (medium) avocado, diced    
1 tsp fresh lime juice    


Instructions
Preheat oven to 425°F. Coat a baking sheet with cooking spray. 
Place tortillas on prepared pan; bake until crisp, about 6 to 8 minutes. 

Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, cumin and salt; cook, breaking up chunks of chicken with a wooden spoon, until cooked through, about 4 to 5 minutes.


Next, in a bowl, mash beans and salsa with a fork until well-blended and most of the beans are mashed; stir in 1/4 cup cilantro. 


To assemble pizzas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil pizzas to brown cheese even more, if desired.)


Meanwhile, in a medium bowl, toss together tomato, avocado, remaining 1/4 cup cilantro and lime juice.


Remove pizzas from oven and top each with 2 teaspoons reduced-fat sour cream and about 1/4 cup avocado mixture. Yields 1 pizza per serving.