Nacho Pizza

Ingredients

4 (6 inch) corn tortillas*

4 teaspoons olive oil

1 medium onion, chopped (1/2 cup)

1 fresh jalapeno pepper, seeded and finely chopped OR a sweet pepper

1 clove garlic, minced ( I use a garlic press)

1 (15 oz.) can black beans, rinsed and drained

1 cup chopped seeded tomato

4 ounces or 1 cup shredded cheese---cheddar, monterey jack, mozzarella (I used a shredded Mexican blend) whatever you like

2 Tablespoons chopped fresh cilantro

---You could also add some cooked, seasoned chicken or ground beef if you like.

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, 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.

*If you prefer, substitute purchased tostada shells for the corn tortillas. Reduce oil amount 3 teaspoons and omit step 1.

Adapted from Better Homes and Gardens

Printed from mybiscuitsareburning.blogspot.com