Vegetarian

Slaw-Topped Mexican Flatbread with Refried Beans and Pepper Jack - Pam Anderson is for Dinner.

Slaw-Topped Mexican Flatbread with Refried Beans and Pepper Jack - Pam Anderson takes 10 minutes to prepare.

Slaw-Topped Mexican Flatbread with Refried Beans and Pepper Jack - Pam Anderson takes 15 minutes to cook.

Slaw-Topped Mexican Flatbread with Refried Beans and Pepper Jack - Pam Anderson makes 5 servings.

The ingredients for Slaw-Topped Mexican Flatbread with Refried Beans and Pepper Jack - Pam Anderson are:

1 cup spicy ff refried beans
1 cup salsa
2 tbsp light mayo
2 medium scallions, sliced thin
2 tbsp cilantro chopped
2 oz shredded pepper jack cheese
Boboli ww thin crust pizza

Here is how you make Slaw-Topped Mexican Flatbread with Refried Beans and Pepper Jack - Pam Anderson:

heat oven to 450 degreesMix beans and 1/2 c salsa in medium bowl. Spread on pizza dough. Bake until crisp and spotty brown, 10 to 14 minutes.Whisk remaining salsa w/ mayo, then add coleslaw mix, scallions and cilantro. Toss.Top hot pizza with slaw mixture, sprinkle with cheese, and return to oven until cheese melts, 1 to 2 minutes longer. Serving Size: 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user YA_YAYA.

The nutritional information for Slaw-Topped Mexican Flatbread with Refried Beans and Pepper Jack - Pam Anderson is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 297.5

• Total Fat: 10.5 g
• Cholesterol: 14.1 mg
• Sodium: 959.1 mg
• Total Carbs: 37.8 g
• Dietary Fiber: 6.9 g
• Protein: 14.2 g