Mexican Pizza

• 1 lb. can kidney beans, rinsed and drained or 1 can refried beans
• 2 tsp. vegetable oil
• 1/4 tsp. cumin
• 1/4 tsp. chili powder
• 1/4 tsp. garlic powder
• 1 (4 oz.) can chopped green chilies, drained
• 8 flour tortillas
• 1 c. salsa (mild, medium or hot)
• 1/2 c. green pepper, chopped
• 1/2 c. onions, chopped
• 10 to 12 pitted black olives, sliced
• any other toppings may be used as desired
• 1 c. (4 oz.) shredded Mozzarella cheese

1. Preheat oven to 400u0b0.
2. Lightly oil or spray with nonstick spray a large baking sheet.
3. Put kidney beans and oil in bowl and mash.
4. Sprinkle with cumin, chili powder and garlic powder; mix well.
5. Add chilies and mix again; divide mixture evenly and spread over 4 tortillas, staying 1-inch away from edges of tortilla.
6. Top each one with another tortilla.
7. Spread 1/4 cup salsa over top of each tortilla; sprinkle evenly with green pepper, onions and olives.
8. Divide cheese evenly and sprinkle over top.
9. Bake 15 minutes and serve.
10. Serves 4.

kidney beans, vegetable oil, cumin, chili powder, garlic powder, green chilies, flour tortillas, salsa, green pepper, onions, black olives, toppings, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406215 (may not work)