Mexican Tortilla Pizza

We loved this for dinner. I added cheese to some of the pizzas. The black bean dip was very good. We liked it with chips. I would definitely double or triple it and leave it in the fridge for a black bean hummus. It was also very quick to make.

Mexican Tortilla Pizza

(Black Bean Mexican-Style Pizza From The Food You Crave by Ellie Kreiger)

Prep Time: 10 min
Cook Time: 10 min
Level: Easy
Serves: 2 as a main course or 8 as an appetizer (It easily fed our family of four)

Ingredients
4 corn tortillas, or whole-wheat tortillas (6-inches in diameter) (we used 6)
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

Directions
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.

Black Bean Dip:
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
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