Black bean and veggie tortilla pizza
1 medium, (8-inch)
Frozen corn kernels
¼ cup(s), thawed
Uncooked bell pepper(s)
2 Tbsp, red variety, diced
2 Tbsp, chopped, diced
Canned black beans
¼ cup(s), rinsed and drained
Canned chipotle peppers in adobo sauce
⅛ tsp, minced
Fat free salsa
3 Tbsp, drained
Shredded reduced-fat Mexican-style cheese
2 tsp, fresh, chopped
- Preheat oven to 350°F. Spray small baking sheet with nonstick spray. Place tortilla on baking sheet and bake until crisp, 8–10 minutes.
- Meanwhile, heat oil in small nonstick skillet over medium heat. Add corn, bell pepper, and onion. Cook, stirring occasionally, until vegetables are softened, 5 minutes. Add beans, cumin, and chipotles and cook, stirring constantly, until heated through, 2 minutes.
- Spread salsa over tortilla. Top with corn mixture and sprinkle with cheese. Return tortilla to oven and bake until cheese melts, about 4 minutes. Sprinkle with cilantro and serve at once.
- Per serving (1 individual pizza)