details
- Serves 4
- Prep time: 15 minutes
- Total time: 30 minutes
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- 1 (15-ounce) can no salt-added whole-kernel corn, drained
- 1/2 teaspoon ground cumin
- 2 cups diced roasted chicken breast
- 1 (15-ounce) can black beans, rinsed and drained
- 1 tablespoon prepared minced garlic
- 2 tablespoons fresh lime juice
- 3/4 cup Monterey Jack with jalapenos or Pepper Jack cheese
- 1/4 cup Chopped fresh cilantro or parsley
directions
Preheat oven to 350°.
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.
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; cook 1 minute, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.
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 a little cilantro.