2 ounces fresh or canned green chili peppers, diced
6 tablespoons red taco sauce
3 cups chopped vegetables, such as broccoli, mushrooms, spinach, and red bell pepper
½ cup (2 ounces) shredded part-skim Mozzarella cheese
½ cup chopped fresh cilantro (optional)
Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza.
Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside.
Heat refried beans, onion, and half of the chili peppers together in a medium saucepan over medium heat, stirring occasionally. Remove from heat
Spread about 1⁄3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon taco sauce, then top with ½ cup of the chopped vegetables, 1 teaspoon chili peppers, and 1 tablespoon cheese for each pizza.
Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately