Salsa Verde Mexican Pizza

By Pebbles-2

Ingredients

• Chicken:
• 12-16 ounces Chicken Breasts
• 1/2 teaspoon Cumin
• Ms. Dash Southwest Chipolte Seasoning, enough to coat
• juice of a lime, about half
• Refried Black Beans:
• 1 can black beans, rinsed and drained
• 1 tablespoon olive or coconut oil
• 1/2 teaspoon ground cuming
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 cup water
• 1/4 cup sour cream
• 3 tablespoons Roasted Salsa Verde, green salsa
• 8 or more Tortillas or Tostada shells
• 2-3 cups grated Monterey or pepper jack cheese

Details

Servings 8
Adapted from paperdaisykitchen.blogspot.com

Preparation

Step 1

1. Marinate chicken for as long as you have, overnight is good but not necessary. Combine marinade ingredients and stir in chicken cut into strips.

2. Cook chicken on grill or in a grill pan for about 5 minutes per side.

3. Pre-heat oven to 400 degrees.

4. Begin toasting tortillas if necessary. Just want them to get nice and crisp on both sides. Use a large skillet to cook more than one at a time for convenience.

5. Place seasoning for Refried Black Beans in a small pot with oil. Cook until they begin to become fragrant. Be sure not to burn!

6. Add rinsed and drained beans and water to the pot. Cook until they begin to get soft. Mash beans with back of spatula or large spoon. Add water as necessary.

7. Once all the pieces are ready, assemble pizza. Place refried beans on top of a shell and cover with cheese.

8. Add another shell and top with sour cream and salsa mixed together. Add a layer of chicken and finally your choice of cheese.

9. Bake in oven for 8-10 minutes. Serve once cooled enough to handle.