Sunday, April 18, 2010

Follower Sunday: Thank You Readership! Pillsbury Bake-Off 44th Contest Open-Face Burrito Pizza

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is an Open-Faced Burrito Pizza from Debbie Limas and Pillsbury!



  1. 2 T extra virgin olive Oil
  2. 1 can(13.8 oz.) Pillsbury refrigerated classic crust
  3. 1/2 chopped  onion
  4. 1 clove garlic, chopped
  5. 1 can black beans, drained
  6. 1 tsp. cumin, ground
  7. 1 tsp. coriander, ground
  8. 1 tsp. black pepper
  9. 2 cups of cooked rice (any variety)
  10. 1 Tbsp. of salted or unsalted butter (Land O’Lakes)
  11. 1 can (4.5 0z.) green chilies
  12. 1 Cup fresh (refrigerated) salsa
  13. 1 Bag (8 0z.) shredded Mexican cheese blend (2 cups)
  14. 2 Tbs. chopped fresh Cilantro, if desired
  15. 1 Cup Green Giant Valley Fresh Steams Nibblers frozen Corn, thawed, drained


  • Preheat oven to 350 degrees.
  • Brush 1 teaspoon of oil on a 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 chilies.  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 the remaining 1 1/2 cups cheese.
  • Bake 20 to 30 minutes longer or until the edges of the crust are golden brown and the cheese is melted.  Garnish with the remaining 1 Tablespoon of Cilantro.

Prep time: 30 minutes; Start to finish: 1 Hour; Serves: 6

Source:  Debbie Limas  North Andover, MA

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