Salsa, Bean, and Cheese Pizza

Ingredients

• 4  6-inch corn tortillas
• 4  teaspoons olive oil
• 1  medium onion, chopped
• 1  fresh jalapeño chile pepper, seeded and finely chopped
• 1  clove garlic, minced
• 1  cup rinsed and drained canned black beans
• 1  cup chopped seeded tomato
• 4  ounces reduced-fat Monterey Jack, cheddar, or mozzarella cheese, shredded (1 cup)
• 2  tablespoons chopped fresh cilantro

Directions

Preheat oven to 425°F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on all sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes on each side until lightly browned and crisp.

Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.

Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.

Test Kitchen Tips: If you prefer, substitute purchased tostada shells for the corn tortillas. Reduce oil amount to 3 teaspoons and omit step 1. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.