Tex-Mex Pizzas (talkchowplayhouse)

By shelliec

Ingredients

• 1 package of 10 in tortillas
• 1 8 oz bag frozen corn
• 1 5 oz package frozen spinach, thawed and drained
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 medium onion, diced
• 3/4 of a 4 oz can of jalapenos
• 1 tablespoons fresh parsley, minced
• 1 teaspoons cumin
• 1 teaspoons chili powder
• 1/2 teaspoon salt
• 16 oz. shredded Monterey Jack Cheese
• 2 tablespoons olive oil

Details

Servings 6

Preparation

Step 1

Brush each tortilla with oil on both sides. Use about 1 1/2 -2 teaspoons of oil. Working in batches of two, transfer tortillas to baking sheet and bake until golden, flipping halfway through baking time, about 5 minutes. When tortillas finish baking transfer them to a plate. Reserve for later.

Add 1 T. olive oil to a large saute pan, heat over medium heat. When hot, add diced pepper and onion. Saute for a few minutes or until soft.

To the onion and pepper, add frozen corn, black beans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne pepper. Stir to combine all ingredients.

Cook mixture for another 4-5 minutes or until hot. Remove pan from heat and add 1 cup of shredded Monterey Jack. Stir until the cheese is melted.

Spoon 1/2 C. or less of the mixture onto reserved tortillas.

Top with more shredded Monterey Jack. Bake 425° for 6 minutes or until cheese is fully melted.