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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Flour tortillas pinch-hit as a crisp crust for this hearty pizza loaded with chicken and vegetables. Toasting the corn in a skillet brings out its natural sweetness and adds a deliciously smoky note. Ingredients:
4 (8-inch) fat-free flour tortillas |
cooking spray |
1 (11-ounce) can no salt-added whole-kernel corn, drained |
1/2 teaspoon cumin seeds |
2 cups diced roasted chicken breast |
1 (15-ounce) can black beans, rinsed and drained |
1 garlic clove, minced |
2 tablespoons fresh lime juice |
3/4 cup monterey jack cheese with jalapeño peppers |
4 teaspoons chopped fresh cilantro |
Directions:
1. Preheat oven to 350°.
2. Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.
3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.
4. Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.
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