Black Bean and Salsa Pizza

I tried a new recipe yesterday that I found in a Better Homes & Garden Special Quick & Easy Recipes magazine I picked up last week.  The original recipe is slightly different.  I decided to make the pizzas without the cheese the original recipe calls for, but overall, for those of us who still eat cheese on occasion, the original recipe is clean.  These Black Bean and Salsa Pizzas are quick to make and are really filling.  I had these for lunch, but they could be eaten for dinner instead.  With the black beans, these are a great source of fiber and protein.  Enjoy!

Ingredients:

• 4 6-inch corn tortillas
• 4 tsp. olive oil
• 1 medium onion, chopped (equals about 1/2 cup)
• 1 fresh jalapeno chile pepper, seeded and finely chopped (be sure to wear gloves!)
• 1 clove garlic, minced
• 1 cup rinsed and drained canned black beans
• 1 cup chopped, seeded tomato
• 2 tbsp. chopped fresh cilantro

Directions:

1. Preheat oven to 425 degrees Fahrenheit.  Place the corn tortillas on an ungreased baking sheet.  Lightly brush the corn tortillas on both sides with approximately 1 tsp. of the olive oil.  Bake the tortillas approximately 3 minutes per side or until they’re light brown and crisp.
2. While the tortillas are baking, in a large skillet cook onion, chile pepper and garlic in the olive oil that’s left over (approximately 3 tsp.).  Cook over medium-high heat until onion is tender.  Stir in the black beans and tomato and heat through.
3. Spoon bean mixture on top of tortillas.  Bake approximately 4 minutes at 425 degrees.  Sprinkle with cilantro.

Makes 4 servings.

According to the SparkPeople Recipe Calculator, the nutritional info is:

Calories: 172 | Fat: 5.7g | Cholesterol: 0mg | Sodium: 16.9 mg | Potassium: 345.3mg | Carbs: 26.1g | Fiber: 6.3g | Protein: 6g

For those who would like to use cheese with these, which is probably what I will do next time, you can use 4 ounces of Monterey Jack, cheddar or mozzarella cheese, shredded.  Sprinkle half the cheese on the tortillas first, then spoon bean mixture on top of cheese, then sprinkle the remaining cheese on top and bake until cheese is melted.