MINI MEXICAN PIZZAS

"One pizza per person is usually sufficient, but larger appetites will require two. This recipe is easily doubled or tripled."

6 small corn tortillas (6 inches each)
1 (16 oz.) can fat-free refried beans
6 tablespoons already-shredded Mexican-style cheese
6 tablespoons frozen corn kernels
1 (4 oz.) can mild chopped green chiles (optional)
OPTIONAL, FOR SERVING:
Salsa
Reduced-fat sour cream

Preheat the oven to 450 degrees F.

Place the tortillas on a 11-by 17-inch baking sheet (the edges may overlap slightly).

Divide the beans evenly among the tortillas. Using a rubber spatula, spread them to within half an inch of the edges. Sprinkle 1 tablespoon cheese and 1 tablespoon corn over each tortilla.

Drain the chiles and divide them evenly over the tortillas.

Bake the tortillas 5 to 6 minutes or until the cheese is melted and the tortillas are steaming. Remove the baking sheet from the oven, and using a wide metal or plastic spatula, transfer each tortilla to a serving plate.

Serve at once, topping with salsa and sour cream at the table, if desired.

Makes 4-6 servings
Source: Minneapolis Star and Tribune, September, 1998