Excited to bring you another new healthy recipe I found for the kids.
Its easy...Its delicious and full of goodness.
There's no meat or dairy. You can feel free to add your choice or cheese or cheese alternative if you wish.
If making some for the whole family, add the jalapeno on top of the pizza rather than in the black bean dip.
4 corn tortillas, or whole-wheat tortillas (6-inches in diameter) I used Ezekiel Sprouted wraps
1/2 cup Black Bean Dip, recipe follows
1 large tomato, seeded and diced
1 cup shredded green cabbage
1/4 cup chopped fresh cilantro leaves
Preheat the oven to 400 degrees F.
Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
Black Bean Dip:
2 teaspoons olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon minced jalapeno pepper
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro leaves
1 tablespoon water
Salt and freshly ground black pepper
Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
Put the beans into a food processor. (I used a blender and a spoon and it was fine.) Add the onion mixture and the rest of the ingredients and puree until smooth.
Yield: 1 cup
Recipe courtesy of the Food Network