Healthy Mexican Tortilla Pizza

• 4 small whole wheat tortillas or 4 small corn tortillas
• 1 large tomatoes, seeded and diced
• 1 cup green cabbage, shredded
• 1/4 cup fresh cilantro leaves, chopped
• Black Bean Dip
• 1 teaspoon olive oil
• 1/4 medium onion, diced
• 1/2 garlic clove, minced
• 1/2 tablespoon jalapeno pepper, minced
• 7 1/2 ounces black beans, from the can, drained and rinsed
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1 tablespoon fresh cilantro leaves, coarsely chopped
• salt & freshly ground black pepper

1. Preheat oven to 400 degrees.
2. Prepare 1/2 cup black bean dip: saute onions in the oil for about two minutes until they soften, stirring in the garlic and jalapeno and cooking for one minute more; put the beans in a food processor, add the onion mixture and the rest of the ingredients and puree until smooth.
3. Place the tortillas on a baking sheet and spread 2 tablespoons of black bean dip on top of each; top with tomato and cabbage and bake for 10 minutes; remove the pizzas from the oven and sprinkle cilantro on each; cool slightly and cut into wedges.

whole wheat tortillas, tomatoes, green cabbage, cilantro, black bean, olive oil, onion, garlic, jalapeno pepper, black beans, lime juice, ground cumin, fresh cilantro, salt

Taken from www.food.com/recipe/healthy-mexican-tortilla-pizza-228349 (may not work)