Mexican Stromboli

When the two worlds of Italy and Mexico collide, it's a beautiful thing! This spicy dish is surprisingly light, even though it's wrapped in bread. You can also make a vegetarian version by just leaving out the chorizo!

1 roll refrigerated French bread
3 links chorizo (crumbled & browned in a pan, then drained)
1 bell pepper (chopped & sauteed)
1 bag 90 second Spanish rice (8.8 oz.)
1/2 can fat-free refried beans (8 oz.)
1/2 can black beans (drained & rinsed) (8 oz.)
Low-fat, shredded Mexican cheese

On a lightly floured surface, roll out dough. Spread refried beans over the dough, leaving 1/2 edge all around. Sprinkle on black beans, rice, peppers, chorizo, and top with a nice, thick layer of cheese. Gently roll up the dough, pinching ends closed. Place seam-side down onto a baking sheet that has been sprayed with non-stick cooking spray. Bake at 350 for ~25 minutes.

If your family is getting tired of the same old thing all the time, this is a great way to combine a couple of old favorites. It's like a Mexican pizza all rolled up into a nice little package. If you prefer a more traditional pizza, just substitute the beans for pizza sauce and the chorizo for pepperoni or Italian sausage! =)

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