Pizza With Black Bean Salsa
|10 inch flour tortillas||6|
|Cooked black beans||250 Milliliter (1 cup)|
|Sweet red peppers||2 , roasted, peeled and diced|
|Tomatoes||2 , seeded and diced|
|Corn niblets||250 Milliliter (1 cup, fresh / frozen)|
|Chipotle/Jalapeno||1 , finely chopped|
|Chopped fresh cilantro/Parsley||125 Milliliter (1/2 cup)|
|Grated monterey jack cheese/5 ounce / 50 gram smoked mozzarella cheese||375 Milliliter|
Prick tortillas all over with fork.
Place directly on oven rack in preheated 400Â°F/200Â°C oven for 5 minutes, or until lightly browned and crisp.
Arrange tortillas in single layer on three baking sheets.
In bowl, combine beans, red peppers, tomatoes, corn, chipotle and cilantro.
Spoon about 3/4 cup/175 mL black bean mixture on each tortilla.
Sprinkle each with 1/4 cup/50 mL cheese.
Return to oven and bake for 7 minutes, or until cheese has melted.
Serve whole or cut into wedges.