Monday, June 25, 2012
6 (8-inch) whole wheat tortillas
8 ounces cheddar cheese, shredded
1 cup chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, rinsed and drained
1/2 teaspoon ground cumin
1/4 cup fresh cilantro leaves
1 tablespoon canola oil
1 tablespoon fresh lime juice
2 cups shredded red cabbage
Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475 degrees F.
Spray 2 foil lined cookie sheets with nonstick spray; place 3 tortillas on each sheet.
In medium bowl, stir together salsa, beans, corn, and cumin; divide among tortillas and top with cheese.
Bake 5 to 8 minutes or until edges are golden brown and crisp, switching sheets halfway through.
Meanwhile, to medium bowl add oil, lime juice, cilantro, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; whisk to combine. Add cabbage; toss to combine.
To serve, top pizzas with cabbage mixture.