Salsa, Bean, and Cheese Pizza
Recipe from Better Homes and Gardens

Your family will enjoy building their own Mexican-style individual pizzas from black beans, salsa, and shredded cheese. Jalapeno chile peppers will add a spicy kick to this recipe.


Salsa, Bean, and Cheese Pizza

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Ingredients
  • 4  6-inch
    corn tortillas*
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  • 4  teaspoons
    olive oil
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  • 1  medium
    onion, chopped (1/2 cup)
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  • 1 
    fresh jalapeno chile pepper, seeded and finely chopped
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  • 1  clove
    garlic, minced
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  • 1  cup
    rinsed and drained canned black beans
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  • 1  cup
    chopped seeded tomato
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  • 4  ounces
    Monterey Jack, Cheddar, or mozzarella cheese, shredded (1 cup)
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  • 2  tablespoons
    chopped fresh cilantro
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Directions
1.
Preheat oven to 425 degrees F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes on each side until lightly browned and crisp.
2.
Meanwhile, in a large skillet, cook onion, chile pepper, and garlic in the remaining 3 teaspoons oil over medium-high heat until onion is tender. Stir in black beans and tomato; heat through.
3.
Sprinkle tortillas with half of the cheese. Spoon bean mixture over cheese. Sprinkle with remaining cheese. Bake about 4 minutes or until cheese melts. Sprinkle with cilantro. Makes 4 servings.
4.
*Test Kitchen Tip: If you prefer, substitute purchased tostada shells for the corn tortillas. Reduce oil amount to 3 teaspoons and omit step 1.
5.
**Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Calories 231, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 496 mg, Carbohydrate 25 g, Fiber 6 g, Protein 12 g. Percent Daily Values are based on a 2,000 calorie diet
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