Mexican Tortilla Pizza
- 4 corn tortillas, or whole-wheat tortillas (6-inches in diameter)
- 1/2 cup Black Bean Dip, recipe follows
- 1 large tomato, seeded and diced
- 1 cup shredded green cabbage
- 1/4 cup chopped fresh cilantro leaves
- 2 teaspoons olive oil
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon minced jalapeno pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons lime juice
- 1/4 teaspoon ground cumin
- 2 tablespoons coarsely chopped fresh cilantro leaves
- 1 tablespoon water
- Salt and freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla.
- Top with tomato and cabbage and bake for 10 minutes.
- Remove the pizzas from the oven and sprinkle some cilantro on each one.
- Allow to cool slightly before cutting into wedges.
- Heat the oil in a skillet over a medium heat.
- Add onions and saute until they soften, about 2 minutes.
- Stir in the garlic and jalapeno and cook for 1 minute more.
- Put the beans into a food processor.
- Add the onion mixture and the rest of the ingredients and puree until smooth.
- Yield: 1 cup
corn tortillas, black bean dip, tomato, green cabbage, cilantro, olive oil, onion, clove garlic, jalapeno pepper, black beans, lime juice, ground cumin, fresh cilantro, water, salt
Taken from www.foodnetwork.com/recipes/ellie-krieger/mexican-tortilla-pizza-recipe.html (may not work)