I wanted to make note of these two recipes because they were great. I only made very small alterations though so I will link you right over to the original recipe. I hope that you might like these too :)
I made these for the Superbowl last weekend and I thought they were a great way to satisfy a pizza craving with the addition of vegetables while cutting out some of the high-sodium sauce.
My changes: substituted black olives for green olives and used a low sodium marinara sauce. I also made them in large muffin tins, so it made 10 servings. I didn’t have enough mini-muffin tins to accommodate the recipe, but if you have them I would recommend doing it that way since they will be more bite-size.
I seem to have misplaced the picture I took of these but they were deeeelicious! We loved them.
My changes: I used one whole red bell pepper instead of 1/2, I omitted the cilantro, and used flour tortillas instead of corn. I just find them easier to roll up for enchiladas.